"By the time you properly crisp up each side of the steak, the internal should be med plus. You are not looking for med rare on something like this."
"The beef traditionally used for chicken fried steak is a cheaper cut, known as cube steak, that's been pounded with a meat mallet to tenderize and flatten it into a thinner piece."
"Cooking times matter, as the breaded cutlets are designed to cook through at speed, ensuring that the meat is thin and even to synchronize cooking with the coating."
"There's simply no way you'll overcook your chicken fried steak as long as your oil is hot enough. Maintaining the right temperature is key for the perfect result."
Collection
[
|
...
]