INGREDIENTS
Servings: 4
Unsalted butter 
2 tbsp
Vegetable oil 
2 tbsp
All-purpose flour 
1/3 cup
Milk 
2 1/2 cups
Salt 
to taste
Ground black pepper 
to taste
For the steak:
Beef cube steaks
1 1/2 lb
Salt 
to taste
Ground black pepper 
to taste
All-purpose flour 
1 1/2 cups
Baking powder 
2 tsp
Whole milk 
1 cup
Large eggs 
2
Vegetable oil
Scallions, sliced
Easy Recipe: Chicken-Fried Steak
Prep:
35 m
Cook:
10 m
Ready in:
45 m
DIRECTIONS
  1. Over medium heat, combine butter and oil in a saucepan. Add all-purpose flour. Whisking, cook for 2 minutes, until golden brown. Gradually add milk. Whisk to make the mixture smooth. Simmer for 4 minutes, or until thickens. Add salt (3 tsp or to taste) and ground black pepper. Cover the saucepan. Remove from heat. 
  2. Place the meat between 2 pieces of plastic wrap. Using a mallet, pound until 1/8-inch thick. Season with salt and ground black pepper. Dredge the meat in the flour mixture. Next, dip the steaks in the egg mixture. Then, dredge in the flour mixture again. Place on a rack. 
  3. Preheat the oven to 250° F (120° C). On a rimmed baking sheet, place another rack. 
  4. In a cast-iron skillet, heat oil (1/4 inch) over high heat. The oil should be glistening but not smoking (about 350° F/180° C). 
  5. Place 2 steaks into the skillet at a time. Fry for 4 minutes on each side, or until golden brown. Then, drain the steaks on paper towels and transfer them to the rack on the baking sheet. Place in the preheated oven. 
  6. Reheat the gravy. Drizzle the Chicken-Fried Steak with the gravy. If desired top with sliced scallions before serving. Enjoy! 
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