Nancy-- For Gay in L.I. and Darr AZ.
Ladies, it seems like this has become another never ending
saga to tune into every day, Chicken Fried verses Country
Fried. My favorite of course is Country Fry. For you and
others, I referred to the $10,000 Award Winning Chicken
Fried Steak at Ann's Restaurant in San Jaun, Texas and here
it is:
Ann's Chicken Fried Steak
Serves 4
2 tablespoons Cornstarch
1 cup milk
3 beaten eggs
1 tablespoon melted butter
2 cups flour
1 tablespoon white pepper
1 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon ground thyme
4 cross tenderized thin Sirloin or Round steaks
oil for frying
cream gravy (
Sept
23 Newsletter)
Dissolve cornstarch in milk. Add eggs and butter; set aside.
Meanwhile combine flour, pepper, garlic powder and thyme.
Dip steaks in milk mixture, allow the excess to drip off and
dredge in flour mixture to coat. Set aside on wax paper for
10 minutes to let coating to set.
Heat 1 inch of oil in a skillet over medium-high heat. Fry
steaks in hot oil until golden on each side, 5 to 7 minutes.
Drain on absorbent paper and keep warm while preparing the
cream gravy.
Hope you enjoy, Jim in Texas
http://www.nancyskitchen.com
