Camp House Cuisine: Grassfed Chicken Fried Steak
Now this is what I consider comfort food. This takes me right back to being a kid, sitting down to a warm meal with the family. We always had mashed potatoes to go with it. And usually corn. (Because, as a kid, you can’t eat mashed potatoes without mixing them with corn, right?) I must admit that this is one of the more time-consuming meals, but always well worth the effort.
2 lb. cube steak cutlets, cut into 2” strips
2 c. flour
2 c. milk
2 eggs
1 tsp salt
1 tsp pepper
1 c. oil
Mix the flour, salt and pepper in a medium-sized bowl. In a separate bowl, beat the eggs. Add the milk to the beaten eggs and whisk. Dip each piece of the cube steak into the milk/egg mixture. Then dredge in the flour. Coat well. Then place in a skillet of hot oil. Let fry in the oil until brown, flipping the meat so both sides cook. Tip: drain the oil from the pan, but save the last 3 tablespoons of dripping to make fantastic cream gravy! Pairs well with mashed potatoes or potatoes au gratin. Enjoy!