chicken-fried steak
Particularly popular in the South and Midwest, this dish is said to have been created to use inexpensive beef. It refers to a thin cut of steak that has been tenderized by pounding. It's dipped into a milk-egg mixture and seasoned flour, then fried like chicken until crisp and brown, and served with
COUNTRY GRAVY.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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