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📍 Oklahoma

Chicken fried steak

· Lunch

A breaded, fried steak cooked like chicken, served with white pepper gravy.

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Chicken fried steak: A breaded, fried steak cooked like chicken, served with white pepper gravy.
Photo: Mr. Gray · CC0 · via Wikimedia CommonsPhoto resized, converted to WebP and cropped for display.
⏱ 40 min🍽 4 servings📊 Intermediate🏷 Commonly associated
Preparation
20 min
Cooking
20 min
Waiting and resting
0 min

History

This breaded steak is associated with the South and Southwest of the U.S., especially Texas and Oklahoma. Its origin is credited to German and Austrian immigrants who arrived in Texas in the mid-19th century and adapted the Wiener schnitzel, using cheaper, tougher cuts of beef, breaded and fried with the fried-chicken technique.

Ingredients

Adjust quantities

Only numeric quantities at the start of an ingredient are adjusted. Descriptive quantities, seasoning to taste and timings remain unchanged; check them when changing servings.

Preparation

  1. 1

    Season the steaks with salt and pepper.

  2. 2

    Dredge them in flour, then in the egg-and-milk mixture, and again in flour.

  3. 3

    Fry them in hot oil until golden and crisp; set aside.

  4. 4

    Pour off nearly all the oil, leaving the drippings and a few tablespoons of fat.

  5. 5

    Add flour and cook for a minute; whisk in the milk until the gravy thickens.

  6. 6

    Season with plenty of pepper and serve the white gravy over the steaks.

Cooking tips

  • Reserve 3 tablespoons clean flour for the sauce and cook the roux before adding the 2 cups milk.

References to consult

References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.

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