- 2 pounds beef bottom round or cut of your choice.
- 2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp ground white pepper
- 1/8 tsp Cayenne pepper
- 1-1/2-2 cups flour
- 4 eggs, beaten
- 1/4 cup canola oil
- 2 cups chicken broth
- 1 cup milk
- 1/4 tsp thyme
Preheat oven to 200 °. Trim any fat from meat and slice against the grain into 1/2 inch thick slices.
Tenderize meat by pounding with the flat side of a meat mallet until meat is 1/4 inch thick. Salt and pepper both sides generously.
Mix flour, 2 tsp salt, 1 tsp black ground pepper and cayenne pepper in first pie pan.
Whisk together beaten egg and 1/4 cup milk in a second pie pan.
Dredge the tenderized meat in flour mixture and then in egg mixture. Return to the flour mixture again coating both sides and place on baking sheet. Allow dredged meat to rest for 8-10 minutes before frying.
Heat oil in shallow frying pan over medium-medium high heat. Gently add meat in batches to the frying pan being careful not to crowd the pan. Allow the meat to brown and crisp on the first side before turning and browning the other side. (approximately 4-5 minutes each side) Remove finished Chicken Fried Steaks to a wire rack on a baking sheet and place in heated oven to stay warm. Repeat until all remaining meat is finished.
Whisk 3-4 TB of flour from dredging process with the remaining oil in pan. Allow flour to brown before adding the chicken broth and milk. Add white, black and cayenne peppers, and thyme to the gravy mixture. Whisk as gravy thickens. Salt to taste.
Serve Chicken Fried Steaks with mashed potatoes and Country Gravy.
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