CHICKEN FRIED NEW YORK STEAK

Chicken Fried or Country Fried…what’s the difference? Well, Country Fried Steak is cube steak breaded in flour, fried, then slathered with a brown gravy made from onions and the drippings. Chicken Fried Steak is cube steak breaded with bread crumbs, fried, then served along side fried eggs or mashed potatoes with a white cream gravy. This recipe is Chicken Fried Steak…very thin and fork tender.

So what is cube steak? It’s usually made from sirloin or top round, sliced thin then pounded and tenderized. The way I made this is with thin New York steak that I sliced thin, very thin, then pounded and tenderized. I breaded it the usual 3-station method: flour, egg, and bread crumbs. I used half panko and half regular bread crumbs. One of the keys is to season the meat (salt and pepper), the flour (a southwest or Cajun seasoning), and the egg (Frank’s Hot sauce.

These are so thin, they only take a minute or so per side in olive oil and butter. And, they cut with a fork! With mashed Yukon Gold next to it, I try not to slather too much gravy on the steak so as to keep it crispy.

Ingredients:

• 1 (12 ounce) New York strip steak, cut in half then each piece butterflied

• Kosher salt and black pepper

• Flour

• Southwest seasoning

• 1 egg, beaten

• 1 tbsp Frank’s hot sauce

• 1/2 cup panko crumbs

• 1/2 cup plain bread crumbs

• 2 tbsp olive oil

• 2 tbsp unsalted butter

• Chopped parsley

• Chopped chives

For the cream gravy:

• 1 1/2 tbsp unsalted butter

• 1 1/2 tbsp flour

• 1 cup whole milk

• 1/4 cup cream

• 1/2 tsp chicken bouillion

• Kosher salt and black pepper

• 1/4 tsp garlic powder

• 1/4 tsp onion powder

• Pinch of paprika

Directions:

For the gravy:

• Heat the butter in a small saucepan over medium low heat. Add the flour and cook, stirring, for about 1 minute. Whisk in the milk and bring to a simmer as it thickens. Add the cream and continue whisking. Add the garlic powder, onion powder, paprika, chicken bouillon, and salt and pepper to taste. Turn heat down and simmer for about 5 minutes, stirring. Cover and keep warm.

• Cut the steak in half. Then butterfly each piece so you have 4 pieces. Place between some plastic wrap and pound using the tenderizer side of the mallet until they are about 1/8 inch thick.

• Set up a 3-bowl breading station: seasoned flour, seasoned beaten egg, and the bread crumbs. Dust the meat with four, then into the egg, then into the bread crumbs, pressing down to make sure it is thoroughly breaded and the breading has stuck. Place on a small sheet pan in the refrigerator for at least 30 minutes before cooking.

• Heat the olive oil and butter in a medium large non-stick skillet over medium high heat. When the oil is hot, place the steaks in the oil without crowding and cook for about 1 minute or so (depending on the thickness of the steak) per side. Place on a wire rack over a sheet pan in the oven until all the steak are done and your are ready to plate.

• Plate some mashed potatoes then a steak leaning against them. Spoon on your desired amount of gravy then garnish with chopped parsley, chopped chives, and a sprinkle of paprika.