"I've been the chief cook ever since I moved in with my father, says Judy Yackey of Kalispell, Montana. "With its crispy coating, this southern specialty is his favorite meal. He loves it with mashed potatoes."
- 1/2 pound beef top sirloin steak (1/2 inch thick)
- 1/4 cup all-purpose flour
- 1/4 cup seasoned bread crumbs
- 1 egg
- 2 teaspoons water
- 3 tablespoons canola oil
- COUNTRY GRAVY:
- 2 tablespoons all-purpose flour
- 1-1/4 cups 2% milk
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- Flatten steak to 1/4-in. thickness. Cut into two serving-size pieces. Place flour and bread crumbs in separate shallow bowls. In another shallow bowl, whisk egg and water. Coat steaks with flour, then dip into egg mixture and coat with crumbs.
- In a large skillet, cook steaks in oil over medium heat for 1-2 minutes on each side or until meat reaches desired doneness. Remove and keep warm.
- For gravy, stir flour into pan drippings until blended, loosening browned bits. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Serve with steaks. Yield: 2 servings.
Originally published as Chicken Fried Steak in Cooking for 2 Spring 2005, p40
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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