| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
French |
|
1 |
servings |
INGREDIENTS
| 1 |
|
Round; ( 6 oz.) steak cutlet, machine tenderized |
|
|
Flour |
| 4 |
|
Eggs |
| 1 |
cn |
Flat Beer |
| 1 |
tb |
Adolph's meat tenderizer |
|
|
Salt |
|
|
Pepper |
|
|
Garlic salt |
INSTRUCTIONS
TO TASTE
Along with the meatloaf recipe, CopyKat [ www.copykat.com ] has many other
interesting knockoffs. As I've never had a good chicken fried steak outside
of Texas, this recipe is making me hungry...
Notes: Bill Maxwell, former Texas restaurateur, originally claimed his
chicken-fried steak was the "best found south of the Rio Brazos."
Subsequent chicken-fried steak contests proved him truthful, so he extended
his claim to include all lands south of the Arkansas
Sprinkle salt, pepper and garlic salt on both sides of tenderized steak to
taste. Put steak onto a tray that is well-covered with flour. Then "pound
the hell out of it (the steak) with stiff fingers, working from the center
out, until it reaches the size of an LP record." (That's those things they
used to make before compact discs). Flip several times and repeat pounding.
Mix eggs, beer, 1 teaspoon salt and Adolph's meat tenderizer in a shallow
bowl. Add enough flour to make a thin, watery batter. Beat mixture smooth.
Dip meat into batter. "Flop" back onto flour tray and cover with four.
Pound again with fingertips until moisture is absorbed. Cook in deep fat at
350 degrees until golden brown. Serve with French fries and cover with
white gravy.
Posted to bbq-digest by "Michael Rochman" <mdr1000@primary.net> on Oct 6,
1999, converted by MM_Buster v2.0l.
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