LUBY'S CAFETERIA CHICKEN FRIED STEAK

Luby's Cafeteria Chicken Fried Steak image

"Chicken frying" steak originated as a way of tenderizing less-tender yet great-tasting cuts of meat. No Southern cookbook is complete without a recipe for this regional favorite. Use any flour remaining from the breading process for the cream gravy. From the Luby's Cafeteria 50th Anniversary Cookbook.

Provided by Molly53

Categories Meat

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

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Ingredients

3 extra-large eggs
1 cup milk
1 teaspoon salt
1 teaspoon seasoning salt
1/2 teaspoon pepper
3 cups all-purpose flour
2 1/2 lbs round steaks, cut 1/2 thick in 8 serving pieces (if you don't want to pound the meat yourself, have the butcher run it through the tenderizer at the)
vegetable oil, for frying

Steps:

In shallow bowl, whisk together eggs, milk, salt, seasoned salt, and pepper until well blended.
Place flour in separate shallow bowl.
Pound meat with meat mallet to ¼" thickness.
Coat with flour, shaking off excess.
Dip into egg mixture, then again into flour, coating evenly.
Heat about 1/8" oil in large skillet over medium heat.
Add meat and cook 3 to 4 minutes on each side or until browned and cooked through.

Nutrition Facts : Calories 409.6, Fat 9.3, SaturatedFat 3.3, Cholesterol 177.1, Sodium 410.8, Carbohydrate 37.4, Fiber 1.3, Sugar 0.3, Protein 40.9

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