Re: COOKING FOR ONE
CHICKEN FRIED STEAK FOR ONE
Chicken-fried steak is a staple in many Southern kitchens, and many cooks serve it with milk gravy. I have included a recipe for same if you would like to add it, but consider it optional. It is traditionally made with minute steaks (sometimes called cubed steaks), but any thin, boneless cut of beef will do.
1 egg, beaten
1/4 cup (60 ml) milk
1 6-ounce (170 g) thin boneless beef steak, pounded to tenderize
All-purpose flour for dredging
2 Tbsp (30 ml) butter
2 Tbsp (30 ml) vegetable oil
Salt and freshly ground pepper to taste
For the gravy:
1 Tbsp (15 ml) all-purpose flour
1/2 cup (125 ml) milk
Salt and freshly ground pepper to taste
Beat the egg and milk together in a small bowl. Dip the steak into the egg mixture and coat with flour on both sides. Heat the butter and oil in a skillet over moderate heat and fry the steak until golden brown on both sides, about 5 minutes per side. Season with salt and pepper and serve immediately.
For the optional gravy, remove the steak from the skillet and set aside. Stir the flour into the drippings in the pan and cook for about 2 minutes. Stir in the milk, salt, and pepper and bring to a boil, stirring constantly. Spoon the gravy over the steak and serve immediately. Serves 1.
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