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Chicken-Fried Steak

Author
JWU College of Culinary Arts

Yield
30 servings

Serving Size
2 ounces

Recipe ID
C00425

Ingredients
US standard
Beef chuck roll, cut into 2-once portions
5 pounds
Standard Breading Procedure (SBP)
DRY:
All-purpose flour
2 cups
Salt
1 tablespoon
Pepper, ground black
1 tablespoon
WET:
Eggs, whole
5 each
Milk, whole
4 fl. ounces
DRY:
All-purpose flour, plain
2 cups
Oil, for frying
Salt, for seasoning after frying
Preparation
  1. Gather all the ingredients and equipment.
  2. Trim beef of excess fat and cut into 2-ounce portions. Pound and tenderize with a mallet.
  3. Set up "Standard Breading Procedure (SBP)" station in three half hotel pans, from left to right: a. Seasoned 2 cups of AP flour with 1 tablespoon each of salt and pepper. b. Whisk eggs and milk together until well combined. c. 2 cups of plain flour.
  4. Heat pan frying oil to 325°F.
  5. Dredge steaks in seasoned flour and shake off excess. Then, dip in egg wash, draining excess. Finally dredge in plain flour.
  6. Fry until golden brown and fully cooked to safe internal temperature of 145°F. Drain on racks and immediately season with salt.
  7. Hold warm until service. You may serve it with Chicken Velouté or compound sauce.