Reviewed: Apr. 7, 2008

The bottom fell out of the can and I added about 1/2 a cup of powdered parmesean cheese on accident. WOW! That made it awesome. Also I used a corn flakes and flour mixture and battered it twice. Used about 2 cups crisco for the oil.

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Reviewer:

Francois

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Reviewed: Mar. 29, 2008

This was good. Hubby really liked it. I thought it was good but I am not a fan of breaded meat usually. The coating didn't stay on very well for me.

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Reviewer:

Tawnia

Cooking Level: Intermediate

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Reviewed: Nov. 30, 2007

A lot of the problem I had with this recipe was probably my own fault. But the coating didn't stick well at all, and it kept sticking to the pan even though there was lots of oil in it. It tasted good, but I think I like regular steak better.

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MrsBernard

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2007

I though this was wonderful! I made a couple of small changes. First off,(and one thing i've learned from growing up in Texas) i used cubed steak instead of round steak. It made the strips very tender. second, i seasoned the meat with salt and pepper before dredging it. I don't usually make chicken fried steak very often because the recipes i've tried have always been so bland but this was very flavorful. Even my 3 year old, who only tends to graze at meal time, ate two strips.

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Reviewer:

Raven

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Reviewed: Oct. 29, 2007

I thought this was really good and my husband did too. The kids ate it but didn't love it. It hasn't been one where everyone's begging for it again. I followed the recipe exactly and the strips came out flavorful and crispy.

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Reviewer:

KPITTS1

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Living In: Madison, Alabama, USA

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Reviewed: Oct. 12, 2007

Weird. Very weird.

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Reviewer:

CHARTEN

Cooking Level: Intermediate

Home Town: Woods Cross, Utah, USA

Living In: Littleton, Colorado, USA

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Reviewed: Aug. 11, 2007

The flavor of the breading was wonderful. I served with country gravy and mashed potatoes. The meat was tough though, even after pounding. I'll make again, but will bite the bullet and pay a premium for tenderloin. If you pat thoroughly with paper towels, these are not greasy at all. I added pepper to the flour mixture. A great chicken fried steak recipe! Will definitely make it again. Thanks!

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Reviewer:

chefsazy

Cooking Level: Expert

Home Town: Granada Hills, California, USA

Living In: Highlands Ranch, Colorado, USA

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Reviewed: Jun. 5, 2007

I'm sorry, but this was really bland, greasy, and a mess to make...A whole lot of work for a pretty uneventful ending.

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atara522

Cooking Level: Expert

Home Town: Syracuse, New York, USA

Living In: Hollywood, California, USA

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Reviewed: May 31, 2007

Very easy , quick and cheap !

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Reviewer:

Doug V.

Cooking Level: Intermediate

Home Town: Villa Grove, Illinois, USA

Living In: La Porte, Texas, USA

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Reviewed: May 14, 2007

This was really good. My family liked it dipped in ranch dressing or barbeque sauce. I will make this again.

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Reviewer:

Sherry Silveira

Cooking Level: Intermediate

Home Town: Smithers, British Columbia, Canada

Living In: Grants Pass, Oregon, USA

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Reviewed: Feb. 23, 2007

these were alright. I cooked as instructed, but the meat did seem a little bland to me. (and my family)

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smilesarepriceless

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Reviewed: Feb. 11, 2007

These were excellent. We had never had them before but wanted to try them. While cooking them my husband and I ate them as they were coming out of the pan. I am going to use the coating recipe for chiken strips as well. Thanks for sharing.

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Reviewer:

MISSJ79

Cooking Level: Expert

Living In: Cardinal, Ontario, Canada

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Reviewed: Dec. 19, 2006

My husband and his friend loved these - i dipped the meat in the egg/milk mixture, then into the spices then into crushed saltine crackers then in the egg/milk mixture again. I usually have problems with the coating coming off when frying, but it stayed on good, I think that dipping again in the egg/milk makes all the difference - I used cube steak and served with mashed potatoes, white gravy, corn and salad. The guys ate it up, and even the leftovers were great the next day -- I will definitely be making this again. It's easy and good!!!

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CLAIROL215

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Reviewed: Nov. 25, 2006

We enjoyed this recipe. I seasoned the steaks with salt and pepper prior to coating them. I doubled it, using only about 1/8 c. of milk in the egg mixture, to which I added about 4 tbsp. of Franks Red Hot Sauce. I also added 1 tbsp. freshly ground pepper to the flour. I deviated from the preparation in that I coated the steaks in flour, then egg, then flour again, rather than the other way around. After cooking the steaks, I reserved about 2 tbsp. of the drippings which I used to make a cream gravy using about 2 tbsp. of left over seasoned flour. I created a roux and then added two c. of milk, 1 tbsp. Franks Red Hot and 1 tbsp. freshly ground black pepper. I let the gravy simmer until thickened and served it with the steak strips. The steaks were nicely coated, crispy & had a great flavor. Thank you for the recipe Jeanine!

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