Wednesday's Chow - Chicken Fried Steaks

There’s less than a month to go until theBrenda Novak’s Annual Diabetes Research Auction and I have several items up for bidding….some of my own donation and some that I’m joined by other authors…there’s critiques, baskets and electronic books!  Follow the links on the right for a full list of the items available and for information on the auction.

One of the baskets I’m donating is Cookbooks for the Southwest Chef in Your House.

Win a boxful of cookbooks with a southwest/southern twist.  Includes:

Tex-Mex Recipes

Texas Morning Glory (Bed and Breakfast recipes)

True Gist: Buckwheat and Cornmeal Recipes

A Taste of Texas

Dolly Parton’s Tennessee Mountain Cooking

Cookbook for a Cause

POPS: Icy Treat for Everyone

Author Caroline Clemmons recently donated a new book to the basket, her self-published cookbook “Favorite Southwest Recipes.”  Here’s a recipe from her book, which is available in ebook or print.

CHICKEN FRIED STEAK

Ingredients:

4 to 6 tenderized boneless beef cutlets

1 egg

¾ to 1 cup milk

2 cups flour on a paper plate or waxed paper

Pepper to taste

2 cups shortening

Directions:

Sprinkle pepper on cutlets.  Into shallow bowl, beat egg with fork.  Add milk and mix. Into a large heavy skillet with lid put about 2 cups shortening or oil and heat on medium high until little waves of heat can be seen on the shortening but not smoking. While shortening is heating, get cutlets, flour, and batter set up to work quickly. As shortening is almost ready, take one cutlet, dip on both sides with flour, then in egg-milk batter, then back into the flour. Drop carefully into skillet. Repeat with each cutlet.  Cover the skillet and lower heat. When the cutlets are browned on one side, turn and brown on the other side.  It takes about twenty minutes total time to cook these, but time will vary depending on cutlet thickness and space in the skillet.  When browned on both sides if steak is not done (as in the case of very thick steaks) lower the heat and let cook for a few more minutes. When done, remove from heat and drain on a paper toweling with skillet lid covering them until ready to serve. Place on platter and serve.