I know, I know…
I said I’d lay off the Breakfast posts for a while. After the Crepes and the Hash Browns and the Corned Beef Hash. Jeez.
But, for whatever reason, I just can’t.
I love breakfast. Apparently.
The sad thing is I didn’t even realize this was going to be a breakfast post until after I was cooking it. I know. Sad, right?
Now that I’m back to work, Dustin and I have decided to focus my blog posts on recipes we make together. Of course, I’ll still make recipes on my own and share them, but we are excited to add a new phase to this food blog and to our kitchen.
Case in point: Chicken Fried Steak. Dustin just loves the stuff. Put me in a restaurant out to breakfast and I’ll order Eggs Benedict. Or Pancakes. Or maybe even French Toast (oh — and, of course, an orange juice and a coffee!).
Dustin? He’ll have the Chicken Fried Steak and Eggs, over medium, please.
Where does he think we are — Texas or something?
Well, we had shockingly never made it at home. So, for our special meal together, we chose to make some Chicken Fried Steak.
And, who better to ask than The Pioneer Woman for a great Chicken Fried Steak recipe, right?
On a more personal note, I’d like to wish Dustin a very special birthday today! Today, Dustin turns 30 years old!! Sweetie, I hope you have a wonderful day. Try not to cry too much over not being in your twenties any more. We still love ya!
Chicken Fried Steak
Recipe adapted from The Pioneer Woman
1 pound Cube Steak (tenderized Round Steak That’s Been Extra Tenderized)
1-1/2 cup Whole Milk, Plus Up To 2 Cups For Gravy
2 whole Large Eggs
3 cups All-purpose Flour
3 tbsp. plus 2 tsp. kosher salt, plus more to taste
2 1/2 tsp. ground black pepper, plus more to taste
1/2 tsp. garlic powder
1/4 teaspoon Cayenne
Canola Oil, For Frying (about 1/3 to 1/2 cup)
Begin with an assembly line of dishes for the meat: milk mixed with egg in one; flour mixed with spices in one; meat in one; then have one clean plate at the end to receive the breaded meat.
Work one piece of meat at a time. Season both sides with salt and pepper, then dip in the milk/egg mixture. Next, place the meat on the plate of seasoned flour. Turn to coat thoroughly. Place the meat back into the milk/egg mixture, turning to coat. Place back in the flour and turn to coat. (So: wet mixture/dry mixture/wet mixture/dry mixture.) Place breaded meat on the clean plate, then repeat with remaining meat.
Heat oil in a large skillet (enough to coat the bottom) over medium heat. Drop in a few sprinkles of flour to make sure it’s sufficiently hot. Cook meat, uncrowded, until edges start to look golden brown; around 2 to 2 1/2 minutes each side.
Remove to a paper towel-lined plate and keep warm. Repeat until all meat is cooked.
For the Gravy:
After all meat is fried, pour off the grease into a heatproof bowl. Without cleaning the pan, return it to the stove over medium-low heat. Add 1/4 cup grease back to the pan. Allow grease to heat up.
Sprinkle 1/3 cup flour evenly over the grease. Using a whisk, mix flour with grease, creating a golden-brown paste. Keep cooking until it reaches a deep golden brown color. If paste seems more oily than pasty, sprinkle in another tablespoon of flour and whisk.
Whisking constantly, pour in milk. Cook to thicken the gravy. Be prepared to add more milk if it becomes overly thick. Add salt and pepper and cook for 5 to 10 minutes, until gravy is smooth and thick. Be sure to taste to make sure gravy is sufficiently seasoned.