Roxy15
New member
I made chicken Fried Steak, macaroni and cheese and lemon pie last night for dinner.
Chicken Fried Steak:
2 Minute Steaks
1-1/2 Cups Whole Milk
2 Large Eggs
2 Cups Flour
2 Teaspoons Seasoned Salt
Freshly Ground Black Pepper
3/4 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper
Kosher Salt
1/2 Cup Vegetable Oil
1 Tablespoon Butter
***Adjust amounts depending how large your minute steaks are or how many you are using!
Make an assembly line of 3 pans.
I save aluminum pie pans and use those.
Mix the milk with the eggs in one pan using a whisk.
Using a whisk, mix the flour, Seasoned Salt, Freshly Ground Black Pepper, paprika and cayenne in the second pan.
In the 3rd pan, you will add the minute steak.
Have a clean plate at the end to put the breaded meat on.
***I prep these ahead of time and put them in a Tupperware container and refrigerate them until ready to fry.
Work with one minute steak at a time.
Sprinke both sides of the minute steak with Kosher Salt and Ground Black Pepper, then place it in the flour mixture; turn to coat.
Then place the meat mixture into the egg/milk mixture, turning to coat, then back into the flour mixture, turning to coat.
***Steps: Dry Mixture/Wet Mixture/Dry Mixture
Put the breaded meat on a clean plate, then repeat with the remaining meat.
***I put each minute steak in a Tupperware container when I am done breading it and refrigerate them until ready to fry.
Heat the oil in a large skillet over medium heat; add the butter. Drop a few specks of flour in to make sure it’s sufficiently hot.
When the butter sizzles immediately, you know it’s ready.
***It shouldn’t brown right away, if it does, then the fire is too hot!
Fry the minute steaks until the edges start to look golden brown.
***i start the heat on medium then turn the heat to low.
When the minute steaks are done, put on a paper towel-lined plate.
View attachment 14532
View attachment 14533
Chicken Fried Steak:
2 Minute Steaks
1-1/2 Cups Whole Milk
2 Large Eggs
2 Cups Flour
2 Teaspoons Seasoned Salt
Freshly Ground Black Pepper
3/4 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper
Kosher Salt
1/2 Cup Vegetable Oil
1 Tablespoon Butter
***Adjust amounts depending how large your minute steaks are or how many you are using!
Make an assembly line of 3 pans.
I save aluminum pie pans and use those.
Mix the milk with the eggs in one pan using a whisk.
Using a whisk, mix the flour, Seasoned Salt, Freshly Ground Black Pepper, paprika and cayenne in the second pan.
In the 3rd pan, you will add the minute steak.
Have a clean plate at the end to put the breaded meat on.
***I prep these ahead of time and put them in a Tupperware container and refrigerate them until ready to fry.
Work with one minute steak at a time.
Sprinke both sides of the minute steak with Kosher Salt and Ground Black Pepper, then place it in the flour mixture; turn to coat.
Then place the meat mixture into the egg/milk mixture, turning to coat, then back into the flour mixture, turning to coat.
***Steps: Dry Mixture/Wet Mixture/Dry Mixture
Put the breaded meat on a clean plate, then repeat with the remaining meat.
***I put each minute steak in a Tupperware container when I am done breading it and refrigerate them until ready to fry.
Heat the oil in a large skillet over medium heat; add the butter. Drop a few specks of flour in to make sure it’s sufficiently hot.
When the butter sizzles immediately, you know it’s ready.
***It shouldn’t brown right away, if it does, then the fire is too hot!
Fry the minute steaks until the edges start to look golden brown.
***i start the heat on medium then turn the heat to low.
When the minute steaks are done, put on a paper towel-lined plate.
View attachment 14532
View attachment 14533