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The exception is if the meat has been prepared in a sous-vide process or some other low-temperature cooking technique, as it will already be at temperature equilibrium. The temperatures indicated above are the peak temperatures in the cooking process, so the meat should be removed from the heat source when it is a few degrees cooler.
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]
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Preheat the oven to 450 degrees F. Place a wire rack on a baking sheet lined with foil, and set it aside. Put the flour in a shallow dish. Put the panko in another shallow dish.
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Cook, stirring occasionally, until softened, 5 to 7 minutes. Sprinkle remaining 2 tablespoons flour on onions. Cook, stirring constantly, until browned, 3 to 5 minutes.
Thick sliced or chopped and formed chicken is used to create mainly traditional southern dishes such as chicken fried chicken. [47] This may also refer to beef cuts such as a hip steak or a shoulder blade steak, [48] or a small portion of chuck steak with a visible line of white connective tissue. [49]
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