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Fry steaks, in batches, turning once, until golden brown on both sides, 5 to 6 minutes. Transfer batches to the sheet pan in the oven to keep warm. Strain oil through a fine-mesh strainer into a ...
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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The recipe for what we now know as chicken-fried steak was included in many regional cookbooks by the late 19th century. [2] The Oxford English Dictionary's earliest attestation of the term "chicken-fried steak" is from a restaurant advertisement in the 19 June 1914 edition of the Colorado Springs Gazette newspaper. [4]
Chicken-fried steak (also known as country-fried steak) is an American breaded cutlet dish that may have originated with German and Austrian immigrants to Texas in the 19th century. [1] It is a piece of beef steak (tenderized cubed steak) coated with seasoned flour and fried. It is associated with Southern U.S. cuisine.
Chicken-fried steak – American breaded cutlet dish; Delmonico steak – Preparation of beef popularised in New York City; Fajita – Tex-Mex dish – term originally referred to the cut of beef used in the dish which is known as skirt steak. [1] Finger steaks – Deep-fried steak strips; Hamburg steak – German patty of ground beef
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.
4. Full English Breakfast. A powerhouse of a meal, this beloved British classic promises all the protein and flavor. It typically includes eggs, sausage, bacon, baked beans, grilled tomatoes ...