Reviewed: Apr. 19, 2012

Very good recipe. Here is a really good tip: make sure and use an electric skillet because you can set the temperature and it cooks everything evenly and it allows for you to do more than one steak. Also, I used cube steaks which were really great but I would cut the steaks into about 4" x 4" pieces. I had really large ones so they weren't as crispy in the center.

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Reviewer:

teachertmb

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Cooking Level: Intermediate

Living In: Huntington Beach, California, USA

Reviewed: Mar. 21, 2012

This was the first time I've made this and was worried about it coming out as good as my kids have had at restaurants. It was delicious!! I have given 4 stars as since this was the first time I've made gravy like this, I was confused at the quantity of milk to use...wasn't sure I was to use the whole quart of milk or only what I needed. I understand it's hard to determine based on taste and preference, but perhaps you can suggest adding one cup at a time?

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Reviewer:

JOSEY412

Cooking Level: Intermediate

Reviewed: Oct. 31, 2011

Excellent through out!! The best I've ever eaten.

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Reviewer:

G Tucci

Cooking Level: Expert

Home Town: Elmira, New York, USA

Living In: Calabash, North Carolina, USA

Reviewed: Oct. 24, 2011

OUTSTANDING!! he meat came out perfectly!! Crispy on the outside, tender and flavorful on the inside. A+++++!

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Reviewer:

Dixorobe

Reviewed: Aug. 9, 2011

We added Tabasco for a little more zip. It was real good.

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Reviewer:

CookieD

Cooking Level: Intermediate

Home Town: Oak Harbor, Washington, USA

Reviewed: Aug. 8, 2011

This was a great recipe. I followed another reviewer's advice and floured, egged, and re-floured carefully. This seemed to do the trick of keeping the breading from falling off: only one piece had part of it's breading fall off. Yummy and easy recipe.

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Reviewer:

amyw

Home Town: Portland, Oregon, USA

Reviewed: Jun. 27, 2011

if you want chicken fried steak this recipe is a winner. great crust. i held it in a warm oven on a rack while i finished the meal. it was a big hit. the gravy was good. i did add a chicken bouillon cube to kick up the flavor.

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Reviewer:

carolyn1953

Reviewed: Apr. 16, 2011

I really hate leaving a bad review... It could be totally my fault I followed the recipe exactly but did not want all the grease so tried to pan-fry in just a few Tbsp of oil. The breading fell apart and was soggy. The taste was super bland even though I doubled the seasonings.

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Reviewer:

chefermom

Cooking Level: Intermediate

Reviewed: Apr. 12, 2011

I don't know if I did anything wrong...I think I followed the recipe accurately but...this was practically inedible!

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Reviewer:

Melissa

Reviewed: Apr. 11, 2011

I have always had success with this recipe. I add hot sauce directly to the raw meat before coating it and that gives it a nice, subtle kick. I also add fresh, sauteed garlic to the gravy. The meat always cooks up tender and the breading is wonderful.

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