Chicken Fried Steak Recipe

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Chicken Fried Steak

Cathy Gillespie


This is from the Marlboro cookbook. My dearest friend and I use to drool over the cookbook that was on the shelf at a local restaurant. We loved the pictures as well as the recipes. For years I cooked this recipe from a copy I was allowed to make from the book.

Unfortunately, I now have the book to drool over and cook from by myself. I inherited the book from my friend a couple of years ago. Marlyse and I were friends for over 30 years. We saw each other through marriages, deaths and joys....

pinch tips: How to Tie a Roast



Stove Top


2 1/2 - 3 lb
round steak, trim, pound to 1/2" thick; cut into 6-8 pieces
5 oz
evaporated milk
2 Tbsp
jalapeƱo pepper sauce
1/2 tsp
2 c
2 tsp
3/4 tsp
garlic powder
1 tsp
each salt and pepper

Directions Step-By-Step

Combine milk, pepper sauce and salt in a bowl. Measure 1 cup of flour into a bowl. Combine remaining flour, paprika, garlic powder, salt and pepper in another bowl.
Dip steak into flour, into milk mixture and then into seasoned flour. Set aside until all meat is coated.
Heat 1 or 2 inches oil in a heavy fry pan. Fry meat until both sides are golden brown, about 2 minutes per side. Drain on paper towels. Serve with cream gravy.
Cream Gravy: Pour off all but 6 TBS fat from fry pan; add 6 TBS flour and blend well. Gradually stir in 2 1/2 cups milk. Cook and stir over medium heat until thickened. Season with salt and pepper. Cover steaks with gravy when served.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tag: Heirloom