Chicken-fried steak

Chicken-fried steak, also known ascountry-fried steak, is anAmerican Southernbreaded cutletdish consisting of a piece ofbeefsteak(most often tenderizedcube steak) coated withseasonedflourand eitherdeep-friedorpan-fried. It is associated with theSouthern cuisineof theUnited States. It is breaded and fried with a technique similar to the more commonfried chicken, hence "chicken-fried". When deep-fried, it is usually referred to as "chicken-fried steak". Pan-fried versions are typically referred to as "country-fried steak".
Chicken-fried steak resembles the Austrian dishWiener schnitzeland the Italian dishcotoletta alla milanese, which is a tenderizedvealorporkcutlet, coated withflour,eggs, chicken stock cube, and bread crumbs, and then fried. It is also similar to the recipe for Scottishcollops.
The precise origins of the dish are unclear, but many sources attribute its development to German and Austrian immigrants to Texas in the 19th century, who brought recipes forWiener schnitzelfrom Europe to the USA.Lamesa, the seat ofDawson Countyon theTexasSouth Plains, claims to be the birthplace of chicken-fried steak, and hosts an annual celebration accordingly.
The Virginia Housewife, published in 1838 by Mary Randolph, has a recipe for veal cutlets that is one of the earliest recipes for a food like chicken-fried steak. The recipe for what we now know as chicken-fried steak was included in many regional cookbooks by the late 19th century.TheOxford English Dictionary's earliest attestation of the term "chicken-fried steak" is from a restaurant advertisement in the 19 June 1914 edition of theColorado SpringsGazettenewspaper.
A 1943 American cookbook recipe forWiener schnitzelincludes a white salt and pepper cream gravy.
Chicken-fried steak is among numerous popular dishes which make up the official state meal ofOklahoma,added to the list in 1988.
Chicken-fried steak is prepared by taking a thin cut ofbeefsteakand tenderizing it by pounding, cubing, or forking. It is then immersed in eggbatteror buttermilk, then dredged in flour to whichsalt,pepper, and often other seasonings have been added. Chicken-fried steak is typicallydeep-friedand served with cream gravy, while country fried steak is typicallyfried in a skilletand served with brown gravy. The frying medium has traditionally beenshortening, butbutterandlardhave sometimes been used instead. Health concerns have led many cooks to replace the shortening withvegetable oil.
When there are problems with the breading separating from the meat while cooking, it can be very useful to first dredge the meat in the flour mixture, then the egg or buttermilk, and then the flour mixture again, and then let it sit for a half-hour or more before cooking.
The cuts of steak used for chicken-fried steak are usually the less expensive, less desirable ones, such as cube steak, chuck, round steak, and occasionally flank steak. The method may be used for chopped or ground beef, but it is not called chicken-fried steak. Chicken-fried steak is usually served for lunch or dinner topped withcream gravyand withmashed potatoes,vegetables, andbiscuitsorTexas toastserved on the side. In theMidwest, it is also common to serve chicken-fried steak for breakfast, along with toast andhash browns.
The steak can be served on a hamburger bun with cream gravy as a "chicken-fried steak sandwich". It can also be cubed and stuffed in a baked potato with gravy and cheese.
Alternatively, the tenderized steak may be cut into strips, breaded, deep-fried, and served for breakfast with eggs and toast or for other meals in a basket with fries and cream gravy. Known as "finger steaks" or "steak fingers", this is a popular dish in the state ofIdaho.
In Texas and neighboring states, chicken fried steak is commonly prepared by either deep frying or pan-frying in a generous layer of oil. It is typically served with the classic accompaniment of peppered milk gravy.
Regionally, the pan-fried variation is sometimes known as "country fried steak." Although some recipes and dining establishments opt for the traditional peppered milk gravy with country fried steak, a distinctive version featuring a brown, beef stock-based gravy with onions is prevalent. This variation serves as the main distinguishing factor between the two dishes in regions where both are enjoyed.