This Week's Meals (3/3): Chicken Fried Steak and Cream Gravy
They're a little small, but they fit my carb counts. Also, I'm still having issues getting that crust to come out right. It's still rather mushy despite me cooking it for longer than usual, but at least this time it didn't just slough off the meat.
The Cream Gravy recipe is in my post about the Mashed Potatoes.
# Chicken-Fried Steak and Cream Gravy
Threadgills: The Cookbook
21.0 Jenn sized servings
48.0 ounces cube steak
2.0 whole eggs
2.0 cups milk
3.0 cups flour
2.0 cups canola oil
2.0 tsp Threadgill's Meat Seasoning
Skillet Cream Gravy
1 - Whisk eggs and milk together in a bowl and set this egg wash aside.
2 - Combine the flour and meat seasoning in another bowl and set aside.
3 - Heat the oil in a heavy 14-inch cast-iron skillet over medium heat to 350°. Use a 550° thermometer to check temperature. The oil should pop loudly when a drop of egg wash is dropped in.
4 - Dip Up to 4 cutlets in the egg wash mixture.
5 - Dredge them in the flour then dip them back into the egg wash, and very gently place them in the hot oil.
6 - As you carry them one at a time from the egg wash to the skillet, hold a plate under them to catch the dripping egg wash.
7 - There'll be a regular explosion of noisy oil a-popping. Cook for 3 to 5 minutes, until breading is set and golden brown.
8 - Gently turn them with a long-handled meat fork or long metal tongs. Be careful. Cook another 3 minutes.
9 - Carefully remove them from the skillet and drain on a platter lined with paper towels.
10 - Let oil reheat and repeat process for another 4 cutlets.
11 - Serve with Cream Gravy and Mashed Potatoes.
# Threadgill's Meat Seasoning
Threadgills: The Cookbook
Makes a LOT.
0.5 cup kosher salt
4.0 tbsp black pepper
2.0 tbsp white pepper
1.5 tsp cayenne pepper
2.0 tbsp onion powder
1.5 tsp cumin
4.0 tbsp garlic powder
2.0 tbsp paprika
1 - Mix ingredients well.
