Been tinkerin in the kitchen recently and figured I’d share what I have come up with, pull up a knife and fork and give it a try, I do not think you will be too disappointed.
Peach and I try and eat healthy, I know “fried” is a supposed unhealthy way to cook, but we like it, if you don’t, try the next one 😬
Fried Pork Cutlets
Panco bread crumbs
1/2 Tbsp butter
1/2 Tbsp flour
1/2 cup milk
Put cutlet in egg wash
Put in bread crumbs
Salt and pepper again one side
Put in 1/4 inch oil in skillet salted side down
Salt, pepper other side
Cook till 159-160 deg temp
Rest on plate let carry over cook rest of way
Cook till gravy thickens
Put over cutlets and munch
Nice glass of Yellow tail “Big Bold Red” wine goes good with it.
Ok, so the next will be fried too..*shrug*
Chicken Fried Steak
4 cube steaks (about 1/3 lb each)
1 1/2 cups all purpose flour
1 tsp fresh ground black pepper, divided
1 tsp kosher salt or sea salt, divided
1/2 tsp smoked paprika
1/4 tsp Cayenne Pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp baking soda
1/2 tsp baking powder
1 1/2 cups milk/or cream
1 cup vegetable oil
In a shallow bowl, whisk together flour, one teaspoon black pepper, one teaspoon salt, 1/2 teaspoon paprika, onion powder, garlic powder, baking soda, and baking powder, 1/4 teaspoon Cayenne pepper. Set aside.
In a separate shallow bowl, whisk together milk/ or cream, and eggs. Set aside.
Pat cube steaks dry with a paper towel, removing as much moisture as possible. Season with one teaspoon of salt and one teaspoon of pepper. Let sit for 5 minutes and pat dry again with paper towel
Dredge the cube steaks in the flour mixture, shaking off excess, then dredge in the milk/or cream-egg mixture, letting excess drip off, and then once again in the flour mixture, shaking off excess.
Place breaded cube steaks on a sheet pan or metal rack and press any of the remaining flour mixture into the cube steaks making sure that the entire steak is completely coated. Let sit for 10 minutes.
Preheat oven to 225 to 250 F.
Meanwhile, heat vegetable oil in a heavy skillet or large cast iron skillet over medium high heat. How much oil you need depends on the size of your skillet. You want it to be about 1/4-inch deep. We aren’t deep frying the steaks, just shallow frying.
Test the oil by dropping a bit of the breading into in. The oil should sizzle and bubble around the breading. Look for the oil to be glistening but not smoking – about 320-340 degrees F. Now we’re ready to fry.
Place two steaks into the pan at a time and fry for 3 to 4 minutes on each side or until golden brown. Do not flip more than once or the breading will fall off. Do not fry more than two steaks or the pan will be too crowded and the breading will fall off.
Remove steaks from pan and drain on paper towels. Place in preheated oven to stay warm till the gravy (use same from above recipe if you want) is done.
Serve and consume with vigor
These are my own making, bits and pieces are taken from other recipes I have seen or heard, but I add things and make them my own. Which by the way, I hope you all do and make them “your” own, as we all like tinkering and coming up with good stuff to share.
“Thanks Peach for the grilled cheese and tomato soup, you know it’s my favorite”