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Chicken Fried Steak

Russ Myers


A recipe as old as the hills
Chicken fried steak (CFS) is the classic example of an inexpensive regional folk food utilized by working class folks and generally caterorized as comfort food. The precise origins of the dish are unclear, but many sources attribute its development to German and Austrian immigrants to Texas in the 19th century, who brought recipes for Wiener Schnitzel from Europe to the USA.
The Virginia Housewife, published in 1838 by Mary Randolph, has a recipe for veal cutlets that is one of the earliest recipes for a food like chicken fried steak.

★★★★★ 4 votes
15 Min
1 Hr
Stove Top


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1 1/2 lb
beef top round steak ( 1/2 inch thick )
egg, beaten
1 Tbsp
1 c
fine cracker crumbs ( ritz )
1/4 c
salad oil
salt and pepper to taste

How to Make Chicken Fried Steak


  • 1Pound steak to 1/4 inch thick; cut into serving pieces.
    Blend egg and milk.
    Dip meat into egg mixture, then into cracker crumbs.
  • 2Slowly brown meat in hot oil, turning once.
    Cover; cook over low heat 45 to 60 minutes till tender.
    Season with salt and pepper

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About Chicken Fried Steak

Course/Dish: Beef, Steaks and Chops
Main Ingredient: Beef
Regional Style: American
Other Tag: Heirloom

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