Ingredients
-
3
-
1
-
1
-
1
-
1/2
-
3
-
2 1/2
-
-
-
-
-
-
-
-
Directions
Luby’s Cafeteria Chicken Fried Steak, Chicken frying steak originated as a way of tenderizing less-tender yet great-tasting cuts of meat No Southern cookbook is complete without a recipe for this regional favorite Use any flour remaining from the breading process for the cream gravy From the Luby’s Cafeteria 50th Anniversary Cookbook , As I’ve never eaten at a Luby’s before to compare the taste, but I have eaten alot of Chicken Fried Steak And this recipe rates right up there with it being some of the best I’ve ever eaten Since there was just my SO and myself I only made half of the recipe Instead of using 3 eggs used just one, mixed 1/2 cup milk, for the amount of flour used 1 1/4 cup, omited the salt, kept the amount of pepper the same, and used 1 1/4 teaspoons of seasoning salt The directions were so right on the money even a beginner could make this recipe without any trouble Thank you for posting, this will be made again Keep Smiling 🙂
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Steps
|
1
Done
|
In Shallow Bowl, Whisk Together Eggs, Milk, Salt, Seasoned Salt, and Pepper Until Well Blended. |
|
2
Done
|
Place Flour in Separate Shallow Bowl. |
|
3
Done
|
Pound Meat With Meat Mallet to Thickness. |
|
4
Done
|
Coat With Flour, Shaking Off Excess. |
|
5
Done
|
Dip Into Egg Mixture, Then Again Into Flour, Coating Evenly. |
|
6
Done
|
Heat About 1/8 Oil in Large Skillet Over Medium Heat. |
|
7
Done
|
Add Meat and Cook 3 to 4 Minutes on Each Side or Until Browned and Cooked Through. |
