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The Virginia Housewife, published in 1838 by Mary Randolph, has a recipe for veal cutlets that is one of the earliest recipes for a food like chicken-fried steak. The recipe for what we now know as chicken-fried steak was included in many regional cookbooks by the late 19th century. [2]
Chicken fried steak is a dish made of breaded and fried beef, which is popular in the southern United States. Its origins are debated, with some people claiming it was created by German and Austrian immigrants in Texas who blended their traditional Wiener Schnitzel with cowboy cuisine.
The chicken-fried steak is believed to have been invented in the 1830s by German and Austrian immigrants who settled in Texas. It is said to have originated as a way to make tough cuts of beef more tender by pounding them and then frying them in the style of pan-fried chicken.
Some say that a Habsburg army field marshal discovered this breaded veal cutlet recipe in the land now known as Italy during the 1850s; others point to a schnitzel reference in an Austrian cookbook from some 100 years prior.
This hearty dish has its origins in German and Austrian immigrants who settled in Texas and brought with them a similar dish called “Wiener Schnitzel,” a breaded and fried veal cutlet. As they adapted to the available ingredients in the United States, they began using cheaper cuts of beef instead of veal, leading to the creation of chicken ...
Chicken-fried steak appears prominently in the book, both at the fictional Herb's Café in Puckett's hometown of Fort Worth and in New York City, where his love interest, Barbara Jane Bookman, tries to make him his favorite meal.
An oft repeated story from Texas (known for big stories with small amounts of truth) credits Jimmy Don Perkins, an unemployed draw bridge oiler working as a short-order cook in the South Plains town of Lamesa, Texas in 1911, who accidentally created Chicken Fried Steak by mixing up a chicken order and a steak order, misinterpreting the waitress ...
Chicken-fried steak is commonly thought to have originated in Texas, the product of German and Austrian immigrants who adapted the dish from wiener schnitzel, which is similarly cooked but uses veal and breadcrumbs.
Early Days of Chicken-Fried Steak. In the annals of culinary history, chicken-fried steak made its first appearance in the early 19th century. Drawing inspiration from European recipes,...
One tale traces the dish to the early 20th century, when a cook at Ethel’s Home Cooking in Lamesa, Tex., received an order for “chicken, fried steak” and mistakenly combined the two dishes.