Brainy Gourmet

Brainy Gourmet
The Doctor is into Delicious!

Friday, September 16, 2016

Chicken Fried Steak with Yellow Squash

 A little southern hospitality never hurt anyone...

There always a first time for everything in the kitchen when it comes to the variety of meals you can prepare; and the Brainy Gourmet is no exception. Yes, making chicken fried steak for the first time ever! But, what's there to be afraid of? I have heard that most worrying about the outside coating, should it be crispy or not.

Making this for the first time, I was more concerned about the taste of the steak being tender and delicious than the crispiness of the outside coating. You can look at this as a dilemma which is like when order fried chicken: crispy or original. Original recipe is more of a traditional pan fried and not so crispy; which is what I have always preferred. However, if you prefer crispiness then the secret to that is in the batter and the temperature of the oil using a cast iron skillet.

As I said, I wanted the steak to have an exceptional tenderness and taste. To begin using round steak, I generously sprinkled meat tenderizer and garlic powder on each piece and let them sit 2 hrs before frying. Preparing to fry: whisk in a shallow bowl one egg in 3 tbs of balsamic vinegar, adding 1 tbs of dried herbs. Use a plate for the flour coating, add to that a pinch of salt and black pepper, mixing it up with a fork.

Pour enough oil (one inch high) into your skillet. Turn up the heat to prepare to pan fry. Take one palm sized medallion of pounded round steak, dip into the egg mixture and then coat with flour. When the oil is hot (drop a small glob of egg mixture to test, if it quickly bubbles and floats the oil is ready), lay in your first steak. Continue this until you have all pieces in the skillet. As this is extremely hot oil, you cannot walk away but must monitor, turning over the medallions as they fry (if any fire occurs as you cook, never throw water, calmly turn off the heat, and move the skillet to a heat resistant surface using proper hot pad/glove).

Once the frying is complete, testing to make sure the meat is just pink inside, you can set aside to prepare to serve. Since I served yellow squash, they were fried separately in butter. You can also serve with mashed potatoes, which should be prepared just prior to frying and kept warm in a covered 'oven safe' pot in the oven on low heat. If you want gravy on that, then take some saved bacon grease adding a mixture of milk and flour to make a creamy white 'gravy'. 

~ Tutti a Tavola!

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