Beef Veal: Chicken Fried Steak 10 by Recipe Cottage

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	Chicken Fried Steak 10

		Chicken Fried Steak and Gravy 1 round steak, cut 1/2" thick & tenderized or cut into serving pieces 2 eggs 2 Tbsp. water 1/3 cup flour 1/3 cup cornmeal 1 tsp. salt 1/2 tsp. pepper or more 1 cup flour 4-6 Tbsp. vegetable oil Beat eggs and water together. Mix the 1/2 cup flour, cornmeal, salt and pepper on a piece of wax paper. Put the 1 cup flour on another piece of wax paper. Dip steaks in flour, then in egg mixture, then in cornmeal mixture. Brown meat, 2 pieces at a time, in hot oil on both sides in a large heavy skillet. Return all meat to skillet; lower heat; cover. Cook 10 minutes or until tender. Remove steaks to platter. Pour off all but 3 tablespoons of the pan fat. PAN GRAVY: 3 Tbsp. pan fat 2 Tbsp. flour 1/2 tsp. salt 1/8 tsp. pepper 1 1/2 cup milk Blend flour, salt and pepper into fat; stir in milk. Continue cooking and stirring until all gravy thickens and bubbles, 1 minute. If gravy is too thick add more milk. (You do not want gravy to be very thick as it will continue to thicken in the oven.) Return meat to the pan with gravy and spoon gravy over meat. Bake in 300F oven for 1 to 2 hours or until very tender.