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When deep-fried, it is usually referred to as "chicken-fried steak". Pan-fried versions are typically referred to as "country-fried steak". [1] Chicken-fried steak resembles the Austrian dish Wiener schnitzel and the Italian dish cotoletta alla milanese, which is a tenderized veal or pork cutlet, coated with flour, eggs, chicken stock cube, and ...
Here's how I cook different cuts of meat for the best steak. Filet mignon plays well with a multitude of flavors Filet mignon is one of the most expensive cuts on the menu because it plays well ...
Cook, stirring occasionally, until thick enough to coat the back of a spoon, 5 to 7 minutes. Season with salt and pepper. Serve steak topped with gravy and mashed potatoes and green beans alongside.
Fried Round Steak. Whip this fried round steak up in just 10 to 15 minutes, then spend the rest of your time throwing together a green salad or a creamy potato side dish. Get Ree's Fried Round ...
Cube steak or cubed steak is a cut of beef, usually top round or top sirloin, tenderized and flattened by pounding with a meat tenderizer. The name refers to the shape of the indentations left by that process (called "cubing"). [1] This is the most common cut of meat used for the American dish chicken-fried steak.
Steak meat is also often minced, shredded, chopped finely or formed to create a range of dishes that retain the name "steak": Chicken-fried steak – a breaded cutlet dish consisting of a piece of steak (tenderized cube steak) coated with seasoned flour and pan-fried. It is associated with U.S. Southern cuisine.
Cook for 45 seconds on each side. Turn off the heat and take the steaks out of the pan to rest. Cut your chosen bread in half and toast on both sides either on a grill pan or under the broiler. Spread with butter and loads of mustard. Pile on the onions and slice the steak before loading onto the sandwich.
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