1 1/2 pounds Cube steaks
2 cups flour
3 large eggs
1/2 cup milk or buttermilk
2 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon cayenne
2 cups flour
3 large eggs
1/2 cup milk or buttermilk
2 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon cayenne
2 cups flour
Place flour in a large bowl and season with salt and pepper to taste. Mix eggs in another large bowl with milk. Take piece of cubed steak and coat in flour. Dip coated beef into egg mixture and then dip back into flour again.
Heat on medium enough oil or lard to fill halfway up the sides of a cast-iron skillet. When a drop of water makes the oil sizzle, it's ready for frying. Take the coated beef and place it in the skillet. When the blood starts bubbling out of the top of the steak (about 3 to 4 minutes) gently turn it over with a long fork (using a spatula can cause the oil to splash out of the skillet).
Cook another 5 minutes and then take the chicken-fried steak out of the pan and drain on a paper-towel-lined plate. Repeat process for remaining cutlets. And while you're frying the others, you can keep the cooked steaks warm in the oven.
Serve with cream gravy made from the pan drippings.
Yield: 4 steaks
Preparation time: 25 minutes
Heat on medium enough oil or lard to fill halfway up the sides of a cast-iron skillet. When a drop of water makes the oil sizzle, it's ready for frying. Take the coated beef and place it in the skillet. When the blood starts bubbling out of the top of the steak (about 3 to 4 minutes) gently turn it over with a long fork (using a spatula can cause the oil to splash out of the skillet).
Cook another 5 minutes and then take the chicken-fried steak out of the pan and drain on a paper-towel-lined plate. Repeat process for remaining cutlets. And while you're frying the others, you can keep the cooked steaks warm in the oven.
Serve with cream gravy made from the pan drippings.
Yield: 4 steaks
Preparation time: 25 minutes
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