Chicken-fried steak is the star of almost every tuck stop menu in the south and southwestern United States. This is no pretense at a low-fat or modern version, but a traditional regional dish to be enjoyed on occasion.

Round steak, one of the more flavorful cuts of beef, is pounded flat, coated with seasoned flour, and pan-fried, like chicken. Very often, as if to guild the lily, the dish is topped-off with milk gravy and a generous sprinkle of crumbled bacon.

CHICKEN-FRIED STEAK

* Using the flat side of a heavy knife of a meat mallet, pound to 1/3-inch thick:

About 1-1/2 pounds beef round steak.

* Cut into four pieces.

* Mix in shallow bowl:

1 cup all-purpose flour
2 tsp ground black pepper
1 1/2 tsp salt
3/4 tsp ground red pepper

* Whisk together in another bowl:

1/4 cup milk
1 large egg

* Coat each steak with flour mixture, dip into egg mixture, and coat with flour again. Shake off excess.

* Let dry on rack for 15 minutes

* Heat in a large, heavy skillet over medium-high heat:

1/2 inch vegetable oil

* The oil is hot enough when one corner of the steak dipped into the oil sizzles immediately. Carefully add the steaks and fry, turning once, until golden brown, 2 or 3 minutes on each side.

* Remove steaks to a warmed platter.

FOR GRAVY

* Pour off all but 2 or 3 Tbsps of fat from skillet and return to medium heat.

* Stir in and cook until softened, about 5 minutes:

1 onion, thinly sliced

* Add, stirring, and cook 2 or 3 minutes:

2 Tbsp all-purpose flour

* Stir in and bring to a boil, scraping up all the brown bits:

* 1 cup milk

Reduce heat and simmer until thickened, 2 or 3 minutes.

* Season with salt, black pepper, and a dash of hot pepper sauce to taste.

Serve with mashed potatoes and a generous sprinkle of bacon.

CONCLUSION

If you try this recipe and like it, you'll love Chicken-Fried Chicken. Use chicken breast instead of steak, and cook the same way, including the pounding.

This is fried food in its highest form and just about as good as it gets.

Learn more about this author, Joan Mccord.
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