Friday, February 28, 2014

It's not chicken... and it's not steak... {chicken fried steak}

Sometimes we call things what they are, and sometimes we call them what they aren't. The latter is the case of my chicken fried steak, but are we really going to start picking apart food names? The important thing is whether or not the dish is worth eating - and this one, my friends, most definitely is.

I used to work in a diner-style fast-food restuarant, and one of the most popular breakfast plates involved huge slabs of chicken fried steak slathered in sausage peppery gravy. I haven't yet mastered the sausage gravy, and I prefer this meal at dinner time, but it still reminds me of my time spent as a waitress which, strange as it may seem to some of you, I rather enjoyed.

I usually buy thinish slices of pork for this recipe, but you can use any cut of any meat you like. (Just be sure to pound the meat thin with a meat tenderizer if it's on the thick side.)

So even though my steak is actually pork, and the batter is gluten free, this remains a tasty comfort food that the hubster and I love. It's simple to make and oh-so-yummy topped with homemade ketchup or a simple gravy and served with a side of mashed fauxtatoes.

Plus, the leftovers reheat nicely, making for some super tasty lunches that are sure to make colleagues jealous!

Chicken Fried Steak

  • Thin slices of meat (beef, pork, chicken...)
  • 1 heaping tbsp of tapioca flour per slice
  • 1 egg for every 5-6 slices of meat
  • Sea salt and black pepper
  • Fat of choice for frying
  1. Whisk the egg well in a shallow dish.
  2. In another dish, mix the flour with generous amounts of salt and pepper.
  3. Coat each slice in flour, dip in the egg, then cover again with flour. Place on a plate to sit.
  4. Once all the slices have been coated and are resting, melt your FOC in a frying pan on medium heat.
  5. When the pan is hot and the slices have finished resting (the flour will turn yellow from the egg, with very little white spots left), gently add the slices to the frying pan.
  6. Brown well before flipping (you'll know it's time to flip if the batter doesn't stick to the pan). Flip and brown on the second side (once again, the batter will no longer stick when it's browned enough).
  7. Remove from heat and serve hot, topped with your sauce of choice.

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