186 Ratings
  • 5 Rating Star 93
  • 4 Rating Star 60
  • 3 Rating Star 19
  • 1 Rating Star 9
  • 2 Rating Star 5

Breaded and deep fried beef cutlets are known as chicken fried steak because of the similarity in cooking method to fried chicken. This is a family recipe that we have used for years. Vegetable oil may be used in place of shortening for frying.

Barbara
prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • Cut top loin crosswise into 4 (4 ounce) cutlets. Using a glancing motion, pound each cutlet thinly with a moistened mallet or the side of a cleaver.

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  • In a large, heavy skillet, heat 1/2 inch shortening to 365 degrees F (185 degrees C).

  • While the shortening is heating, prepare cutlets. In a shallow bowl, beat together egg, buttermilk, salt and pepper. In another shallow dish, mix together garlic powder and 1cup flour. Dip cutlets in flour, turning to evenly coat both sides. Dip in egg mixture, coating both sides, then in flour mixture once again.

  • Place cutlets in heated shortening. Cook until golden brown, turning once. Transfer to a plate lined with paper towels. Repeat with remaining cutlets. Drain grease, reserving 1/2 cup.

  • Using the reserved drippings in the pan, prepare gravy over medium heat. Blend in 1/4 cup flour to form a paste. Gradually add milk to desired consistency, stirring constantly. For a thicker gravy add less milk; for a thinner gravy stir in more. Heat through, and season with salt and pepper to taste. Serve over chicken fried steak.

Nutrition Facts

616.61 calories; 48.45 g protein; 44.38 g carbohydrates; 25.93 g fat; 134.24 mg cholesterol; 249.58 mg sodium.Full Nutrition


Reviews (133)

Read All Reviews

Most helpful positive review

realgapeach77
02/27/2011
If you follow my tips regarding this recipe you cant fail. Ive made it 3 times and the best meat I found was cubed steak. Flour tip: Add any spices you like.. I added garlic powder and blackened spice. Important in the first dredge of flour press the meat into the flour hard on both sides to get it to stick and shake off excess then go to buttermilk and back to flour and be sure to recoat heavily in 2nd flour pass to cover all the wetness from the buttermilk. Let it rest for 5-10 minutes on wax paper Frying tip: I used an electric skillet make sure the oil ( I used wesson) is deep enough to basically submerge the meat. Approx 1.5 inches deept If you dont have enough oil your batter will fall off. I also used an cast iron skillet which works fine too but I like the electric skillet because of the temperature gauge and the ability to cook more pieces. Its really good if you spice up the flour mixture as much or as little as you like and use cubed steak because its more tender. Happy frying RECENT EDIT I have found that if use extra seasonings and you put your extra seasonings in the liquid (buttermilk) and add just salt and pepper to the dry(flour) u get a much better coloring on the batter. It keeps things like garlic powder or spicy seasonings from burning when they are in the liquid protected by the flour.
(228)

Most helpful critical review

Anonymous
12/15/2002
Unfortunately I found this recipe to be very disappointing! The coating didn't stick well to the meat and the gravy was the worst that I have ever tasted... pure oil!
(3)
186 Ratings
  • 5 Rating Star 93
  • 4 Rating Star 60
  • 3 Rating Star 19
  • 1 Rating Star 9
  • 2 Rating Star 5
realgapeach77
02/27/2011
If you follow my tips regarding this recipe you cant fail. Ive made it 3 times and the best meat I found was cubed steak. Flour tip: Add any spices you like.. I added garlic powder and blackened spice. Important in the first dredge of flour press the meat into the flour hard on both sides to get it to stick and shake off excess then go to buttermilk and back to flour and be sure to recoat heavily in 2nd flour pass to cover all the wetness from the buttermilk. Let it rest for 5-10 minutes on wax paper Frying tip: I used an electric skillet make sure the oil ( I used wesson) is deep enough to basically submerge the meat. Approx 1.5 inches deept If you dont have enough oil your batter will fall off. I also used an cast iron skillet which works fine too but I like the electric skillet because of the temperature gauge and the ability to cook more pieces. Its really good if you spice up the flour mixture as much or as little as you like and use cubed steak because its more tender. Happy frying RECENT EDIT I have found that if use extra seasonings and you put your extra seasonings in the liquid (buttermilk) and add just salt and pepper to the dry(flour) u get a much better coloring on the batter. It keeps things like garlic powder or spicy seasonings from burning when they are in the liquid protected by the flour.
(228)
GRAMMA GORGEOUS
01/25/2004
The three stars are because 2 cups of oil is WAY too much for 4 steaks. Otherwise the recipe is ok. I use tenderized sirloin salt and pepper the steak cutlets dip in beaten egg then in flour with more salt and pepper..have about 1/4 cup of VEGETABLE oil ready in large skillet and carefully place the steak in the hot oil watch carefully and turn down the heat (Med/low) so the oil doesn't get too hot and burn the flour coating. When LIGHT brown on one side turn over. If you need to add a little more oil do it by the Tablespoonsful as necessary. The secret to keeping the coating from falling off is to have oil hot when you put the steaks in it. Also Olive Oil will burn faster than veg. oil so I would not recommend it for this type of frying.
(89)
CURTISLEE
09/03/2009
This is quite similar to the recipe I grew up with. Chicken-fried steak was one of my mother's specialties and this approximates her "recipe." The gravy is absolutely awesome and is just like you might find at a good family restaurant! I did add a couple of teaspoons of chicken bouillon which made the gravy taste a little fuller. The buttermilk didn't seem to appreciably effect the flavor though it does make a thicker liquid mixture which probably helped the flour stick to the meat better. Mom taught me to use cast iron skillets for chicken-fried steak--the cast iron skillets and temperature of the grease--are the keys to getting the breading to adhere to the meat.
(79)
CSANDST1
01/31/2004
This was ok but not great. To enhance the flavor I used Italian bread crumbs. Was too lazy to make the gravy. Meat was very tender. If you have good quality non-stick pans the breading will not fall off the steak. Also pan-fried steaks in about 1 T olive oil. I doubt I'll make this again.
(29)
Anonymous
06/09/2003
Of all the recipes we have tried from this site this has been the hands down family favorite!! It takes a few min. to prepare but is definatly worth the wait.
(28)
Simchanna
03/08/2003
My husband LOVED this recipe! I had never made chicken fried steak before but this was pretty easy. I will definitely be making this again!:-)
(23)
Anonymous
03/08/2003
the meat was excellant the gravy had very little flavor.
(15)
GINNYG
02/07/2003
This makes really good chicken fried steak...the gravy just needed a little extra garlic salt and pepper. Good recipe!
(13)
Anonymous
01/25/2004
Tasted great! Not the best as a leftover so I recommend not making much extra. This recipe was too much for my husband and I.
(13)