Wednesday, July 21, 2010

Country Fried Steak

I've eaten it quite a few times, love love love the taste, but never cooked Country Fried Steak... that is - until now.
If any of you are familiar with German Schnitzel, then this recipe should not look at all foreign in concept to you. Even though many parts of this country may use different styles of cooking and also different meats or different cuts of meat, I stuck to my favorite sirloin and of course, cooked it in less oil than most recipes.
Just so moist and delicious and a clever twist at the end !

2 pieces of sirloin or some other nice lean cut of beef
2 slices of Provolone or other cheese you like

1/2 cup flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg
1/4 cup oil for frying
4-5 inches long pieces of bread, split in half

In a bowl mix the kosher salt with the pepper and flour and have it ready for coating the meat with the mixture.

Now beat an egg and have the bowl aligned next to the flour bowl.

Pound the meat on a cutting board until it becomes a bit under 1/4 inch thick and twice its size, then sprinkle a bit of salt and pepper on all sides.

After pounding the meat, coat it in the flour mix and then dip it in the egg and then again in the flour mix.

In a large enough skillet that would accommodate both meat pieces heat up the oil on medium for 3 minutes and place the steaks.

Cook them for roughly 3 to 5 minutes on each side until they turn golden and delicious !

If you think they might have absorbed some oil, just place them on a plate lined with paper towels.
While the steaks are cooking, toast the bread in your toaster oven

and when the meat is cooked and drained, just place the steaks on top of the bread.

Turn your broiler on low and have a small baking sheet ready.
Top with the Provolone slice

 and place them in the oven.
 Keep a very close eye on it as they cook in under 1 minute.

Take out of the oven, let cool 30 seconds at least and enjoy !

1 comment:

  1. The only country fried steak I have had was from the freezer. Of course yours looks better than the frozen kind I have come to know. I have never made it before but it looks easy enough that I might just give it a shot. Thanks for sharing the recipe.