CHICKEN FRIED STEAK CUBAN STYLE
Delicious and tasty chicken fried steaks with a zesty Latin touch.
Provided by ROXIEEBD
Categories World Cuisine Recipes Latin American Caribbean
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- In a shallow dish, combine the breadcrumbs with the oregano, cumin, and salt and pepper. Beat eggs in another shallow dish. Dip each steak in beaten eggs, and then in the breadcrumb mixture. Make sure to cover each steak well with the breadcrumb mixture.
- In a large, deep skillet, heat 1inch oil over medium high heat.
- Place the steaks in the oil when it's hot (so that the breading will not stick to the pan). Cook steaks, turning once, until brown for well done and golden brown for medium. Serve with lemon slices.
Nutrition Facts : Calories 576.9 calories, Carbohydrate 62.3 g, Cholesterol 120.9 mg, Fat 24 g, Fiber 5.5 g, Protein 28.4 g, SaturatedFat 5.3 g, Sodium 661.2 mg, Sugar 5.3 g
MILANESA - CUBAN CHICKEN FRIED STEAK
Cuban seak is usually butterflied or pounded thin and served almost crispy. Top with lemon juice & raw onion.
Provided by Chef Chessie
Categories Steak
Time 1h15m
Yield 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle garlic salt and pepper onto steaks and marinate refrigerated for one hour in juice of sour orange.
- After 1 hour, beat eggs and add salt.
- Let all juice drip off steaks, dip in egg and roll in breadcrumbs.
- Fry in hot oil until brown.
Nutrition Facts : Calories 1504.3, Fat 61.2, SaturatedFat 20.7, Cholesterol 690.5, Sodium 2442.6, Carbohydrate 78.8, Fiber 5, Sugar 7.5, Protein 148.5
CUBANSTYLE FRIED CHICKEN
Provided by Food Network
Yield 6 servings
Number Of Ingredients 10
Steps:
- To make the marinade, place the cumin seeds in a dry pan and toast over medium heat, shaking pan until the seeds' aroma is released; about one minute. Combine the seeds with the garlic, salt and pepper in a mortar and mash with a pestle to create a paste, or process in a mini food processor or blender. In a large bowl, mix the citrus juices, then stir in the paste and combine well. Immerse the chicken pieces in the marinade and allow to sit for three hours or overnight.
- When you're ready to cook the chicken, place the flour on a large plate. Remove the marinated chicken pieces from the bowl and dredge them in the flour; set aside. Heat 1/2" to 3/4" shortening in a large, heavy pan over medium heat until hot but not smoking. Place chicken in the pan skin side down and fry 8 to 10 minutes per side until lightly browned on all sides. Turn heat to medium low and partially cover pan. Continue cooking, turning frequently until cooked through, about 25 minutes. Remove chicken from oil and place on a platter lined with paper towels to drain.
CHICKEN FRIED STEAK AND GRAVY
Make and share this Chicken Fried Steak and Gravy recipe from Food.com.
Provided by beckas
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- If needed, cut steaks into serving size pieces.
- Combine flour, salt, pepper, and garlic salt in a pie plate or shallow bowl, Combine eggs and milk in another shallow bowl.
- Dredge steaks in flour mixture, dip in egg mixture, and then dredge back in flour mixture.
- Lightly pound steaks.
- Heat about 1 inch of oil in a frying pan to medium heat (375 degrees).
- Fry steaks in hot oil until browned, turning once.
- Reserve 1/4 cup of pan drippings for gravy.
- For Gravy: In heated pan drippings, stir in 1/4 cup flour.
- Cook over medium heat until bubbly, stirring constantly.
- Gradually add milk and cook until thickened and bubbly, stirring constantly.
- Add salt and pepper.
- Serve steaks with a ladle of gravy.
Nutrition Facts : Calories 667.6, Fat 29.2, SaturatedFat 12.3, Cholesterol 263.3, Sodium 1088.8, Carbohydrate 36.8, Fiber 1.2, Sugar 0.3, Protein 60.5
CHICKEN-FRIED STEAK
This is from Southern Living. It's the BEST chicken-fried steak I've ever had. Talk about comfort food!
Provided by KathyP53
Categories Steak
Time 22m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over steaks.
- Combine cracker crumbs, 1 cup flour, 1 teaspoon salt, 1/2 teaspoon black pepper, red pepper, and baking powder.
- Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker mixture; dip in milk mixture, and dredge again in cracker mixture.
- Pour oil into a 12" skillet; heat to 360 degrees (do not use a nonstick skillet). Fry steaks 3-4 minutes. Turn and fry 2-3 minutes or until golden. Remove steak to wire rack in a jellyroll pan. Keep steaks warm in a 225 degree oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon of dripping in skillet.
- Whisk together remaining 4 cups of milk, 1/4 cup of flour, remaining 1 teaspoon salt, and remaining 1 teaspoon black pepper. Add milk mixture to reserved dripping in skillet; cook, whisking constantly, over medium-high heat for 10-12 minutes, or until thickened. Serve gravy with steaks.
Nutrition Facts : Calories 486.9, Fat 16, SaturatedFat 8, Cholesterol 133.6, Sodium 1850, Carbohydrate 65.6, Fiber 2.2, Sugar 0.9, Protein 19.5
SOUTHERN CHICKEN FRIED STEAK
It took me many tries before I felt I had a really good Chicken Fried Steak. This fries up extra crispy, so I pour a little gravy on the plate and place steak on top. This way you get to enjoy the crispy with the gravy and your steak coating won't get soggy. Enough gravy for mashed potatoes, too! I hope you like it as much as we do.
Provided by Southern Lady
Categories Meat
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 20
Steps:
- In medium bowl, place first 7 "dry" ingredients and mix well. Set aside.
- In another medium bowl, place the next 4 "liquid" ingredients and use whisk to mix well. Set aside.
- Carefully transfer dry mixture onto a dinner plate.
- Start heating oil of your choice to a medium high heat in large skillet (Cast Iron is true Southern style).
- The oil should be about 1/4" to 1/2" deep and should not cover the entire cutlet.
- Take a cutlet and dredge in flour mixture.
- Take same cutlet and dip in egg mixture until entirely coated.
- REPEAT dredging same cutlet in flour mixture.
- Repeat process for each cutlet.
- Discard unused egg and flour mixtures.
- In well heated oil, carefully place cutlets and fry until golden brown on bottom.
- Turn each cutlet over to brown the other side.
- Each side should take about 4 - 5 minutes.
- Place fried cutlets on paper towels to drain excess oil.
- Pour off all but 1/4 C grease from skillet.
- Heat to a Medium High temperature.
- Slowly add Flour whisking until well blended. (Don't use leftover flour/cornmeal mixture).
- When the color slightly begins to darken, slowly add milk.
- Continue whisking to prevent lumps.
- Gravy will begin to bubble and thicken.
- Add evaporated milk and whisk well.
- Add chicken stock and whisk well.
- Add Salt and Pepper, blending well.
- Allow gravy to simmer 2 minutes on low heat.
- Turn off heat and allow to sit 2-5 minutes before serving.
- Gravy will thicken nicely.
THE BEST CHICKEN FRIED STEAK
I received this recipe from a co-worker about 5 years ago. This is by far the best chicken fried steak I've ever had. I've made this numerous times for my picky eater son and my southern-raised better half, as well as other family and friends. I get nothing but rave reviews each time.
Provided by norah
Categories Meat and Poultry Recipes Beef Steaks
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
- Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
- Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.
Nutrition Facts : Calories 791.1 calories, Carbohydrate 71.1 g, Cholesterol 123.6 mg, Fat 34.3 g, Fiber 2.1 g, Protein 47 g, SaturatedFat 11.9 g, Sodium 1393.4 mg, Sugar 16.1 g
BISTEC DE PALOMILLA (CUBAN FRIED STEAK)
Living in South Florida for several years, this was a favorite of mine when we'd go out to a Cuban restaurant. It's good with black beans & rice & fried plantains.
Provided by Jackie 6
Categories Steak
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Pound the steaks on both sides, using a mallet, until 1/4-inch thin. Season with garlic, lime juice, salt & pepper. Allow to marinate at least 1 hour, refrigerated.
- Remove the steaks from marinade & pat dry. In a large frying pan, heat the oil over medium heat until very hot. Brown each steak for 2 to 3 minutes on each side.
- Transfer the steaks to a serving platter & keep warm. Add the marinade & onion to the pan & cook until the onion is slightly wilted, 3 to 4 minutes. Garnish the steaks with the onion & parsley & serve immediately.
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