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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 ...
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Flank steak is a budget-friendly cut of meat that's quick and easy to cook. With these flank steak recipes, you can make fajitas, stir fry, and grilled dishes!
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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.
A steak cut from the front part of the short loin, the part nearest the rib, just in front of the T-bone steak. It differs from the T-bone in that it lacks any of the tenderloin muscle. [2] Cube steak A cut of meat, usually top round, tenderized by fierce pounding with a mallet or mechanical blades. Filet mignon
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Steak frites, [a] meaning "steak [and] fries" in the French language, is a dish consisting of a steak paired with fried potatoes. It is commonly served in Belgian and French brasseries , and is considered by some to be the national dish of Belgium, which claims to be the country of origin.