Cheesy Chicken Fried Steak Food

COUNTRY FRIED STEAK + VIDEO

Steps:

• To a large bowl deep enough to hold all the steaks, whisk together buttermilk, eggs and Tabasco. Set aside.
• To another wide bowl to dredge the steaks in, whisk together flour, cornmeal, cornstarch, salt, garlic powder and white pepper.
• Place the steaks in the buttermilk marinade, turning to coat each, for an 1 hour.
• Using tongs or a fork, first dredge the steaks into seasoned flour, be sure to coat each side then back into buttermilk marinade (allow excess to drip off) and back into seasoned flour. Gently place on a lined baking sheet. Place in the refrigerator for 15 minutes.
• Add oil to cast iron skillet or deep frying pan and heat to medium high. Once oil is hot, fry each steak turning until golden brown on each side.
• Drain steaks on a paper towel lined platter. Tent with foil to keep warm and repeat with remaining steaks. Keep warm in a 250°F oven while you make the gravy.
• Melt the butter in a sauté pan over medium. Whisk in flour and cook for 3-4 minutes (should be a golden brown).
• Whisk in the beef stock and lemon juice. Bring to a boil and turn heat to low, allow to thicken until it coats the back of a spoon.
• Season with salt to taste and spoon gravy on top of steaks. Sprinkle with parsley and serve hot with mashed potatoes or polenta if you prefer.

CHICKEN FRIED STEAK WITH GRAVY

Steps:

• For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
• Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
• Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
• After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.
• For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
• Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.
• Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!

CHEESY CHICKEN FRIED STEAK

Steps:

• First let explain that I usually do not measure ingredients, thus the lack of exact measurements.
• Make the cheese cracker crumbs out of your favorite cheese crackers.
• Do not use regular cracker because there is a huge taste difference.
• Season the cutlets with garlic salt and pepper.
• I use a Parmesan cheese container (like they have at your favorite italian restaurant) to sprinkle flour onto my meat.
• Sprinkle meat with flour.
• Dip the cutlets into the egg and then into the cracker crumbs.
• Place the breaded cutlets on a platter and let rest in the refridgerator for 15 minutes or longer.
• This helps the breading stay on the cutlets.
• If your in a hurry you can skip this step just make sure the meat is cooked on one side before turning or you will loose the breading.
• Fry cutlet in oil until golden brown.
• Place on a paper lined platter, and keep warm until ready to serve.
• Heat gravy with mushrooms.
• Serve cutlet and pass the gravy to put on top of the meat.

CHEESY CHICKEN

Steps:

• *I have used different kinds of soups and canned vegetables to match, i.e. mushroom, potato, broccoli--whatever you have on hand, but I like asparagus the best*.
• Combine first four ingredients in a bag.
• Shake chicken pieces in flour mix.
• Melt butter in skillet.
• Brown chicken on all sides.
• Place in 13x9-inch baking dish.
• Combine soup, sour cream, and asparagus; mix well.
• Pour over chicken.
• Bake at 350° for 1 hour.
• Sprinkle with cheese and return to oven till it melts.

CHEESY CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees and lightly grease a baking dish.
• Season chicken with salt and pepper.
• In a shallow bowl, whisk together egg yolks and water.
• Pulse crackers in food processor until fairly fine crumbs are formed.
• In a pie plate combine cracker crumbs, 1/3 cup flour, paprika, and Parmesan cheese.
• Coat chicken in egg mixture and then dredge in cracker crumb mixture.
• Melt 2 tablespoons butter over medium heat in a large nonstick pan. Add chicken, turn heat to medium-high and cook until golden brown on both sides, about 2 minutes per side.
• Place in baking dish and bake for approximately 25 minutes, or until cooked through.
• Meanwhile, melt 2 tablespoons butter in a medium saucepan. Stir in flour and cook for about 30 seconds. Gradually whisk in milk and cook until sauce simmers and thickens.
• Whisk in Worcestershire sauce. Remove from heat and whisk in cheddar cheese.
• Serve chicken topped with cheese sauce.

PARMESAN CHICKEN FRIED STEAK

Steps:

• Combine the flour, salt, garlic powder, and black pepper in a shallow dish. Place the milk in another shallow dish. In a third dish, combine the breadcrumbs, Parmesan, and oregano. Heat the oil in a heavy skillet over medium heat. Pound the steak thin with a meat mallet. Dip each piece first in the flour mixture, shaking off any excess. Then dip in the milk and coat completely, letting excess drip off. Finally, coat the steaks in the breadcrumb mixture, pressing gently so the crumbs adhere. Add the steaks to the hot skillet and cook for 10-15 minutes or until tender, turning to cook on both sides as needed. Set the chicken fried steaks aside on paper toweling. For the gravy: In the same skillet, melt the butter. When melted, whisk in the flour and cook, stirring constantly, until the flour has just started to brown. While stirring, slowly add the milk. Add the salt and pepper and cook, stirring frequently, until the gravy has thickened. Adjust the seasoning as needed. Serve the gravy over the chicken fried steaks.

COUNTRY FRIED STEAK WITH WHITE GRAVY

Steps:

• Place the pieces of steak on a plastic wrap covered work surface and cover with another piece of plastic wrap. Pound the meat to a 1/4-inch thickness with a meat mallet. Season both sides of the meat with 1 1/2 teaspoons of the Essence.
• Fry the bacon in a large skillet until just crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain, leaving the fat in the pan. Set the pan aside.
• Combine the flour with 1 tablespoon of the Essence in a large shallow bowl. Whisk the egg with 1/2 cup of the milk and 1 1/2 teaspoons of the Essence in another bowl. Combine the bread crumbs and the remaining 1 tablespoon Essence in another shallow bowl or baking dish.
• Dredge the meat in the seasoned flour, then dip in the egg wash, letting the excess drip off. Dredge the meat in the seasoned bread crumbs, coating each side evenly. Shake off any excess bread crumbs. Reserve the seasoned flour.
• Reheat the bacon fat in the skillet over high heat until very hot but not smoking. In batches, without crowding (you may only be able to cook 1 portion at a time), carefully add the meat and fry until golden brown, 3 to 4 minutes on each side, adding a small amount of the vegetable oil, if necessary, for frying. Transfer to paper towels to drain.
• Add 3 tablespoons of the reserved seasoned flour to the pan. Cook over medium-high heat, stirring constantly, for about 2 minutes, to make a light roux. Add the onions and cook, stirring often, until softened, about 4 minutes. Whisk in the remaining 2 cups milk, the salt, and pepper and bring to a boil. Reduce the heat to medium-low and simmer until the sauce is thickened and there is no raw flour taste, about 5 minutes. Stir in the bacon.
• Serve the steaks with the hot gravy and cheesy grits, if desired.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.