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This recipe includes an egg dredge
spiked with Sriracha sauce that provides
an excellent flavor without being too spicy...
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Servings: 2
Prep Time: 10 Minutes
Cook Time: 10 to 14 Minutes
INGREDIENTS
2 (1” thick) steaks/fillets
--(of beef, venison, moose, buffalo, chicken, or turkey)
1 cup all-purpose flour
2 eggs
½ teaspoon Sriracha (an Asian hot sauce)
¼ teaspoon freshly ground pepper
¼ teaspoon kosher salt
½ teaspoon granulated garlic
½ teaspoon granulated onion
2 tablespoons olive oil
--Prepared potato salad
METHOD
Pound the steaks/fillets using the cuber edge of meat mallet
to about ½” thickness (or we use our Cabela’s Manual Meat Cuber to do so
that can be purchased online, so I used venison cubed steaks).
Place flour in a shallow bowl. Whisk together in a separate
shallow bowl the eggs, sriracha, pepper, salt, and granulated garlic and
onion. Dredge each steak first in the
flour, then in the egg dredge, and again in the flour. Pat the flour onto the
surface of each steak so they are completely coated with dry flour.
Heat the olive oil in a nonstick skillet to medium-high
heat. Cook the steaks until evenly
golden brown, 5 to 7 minutes per side, then serve with potato salad. ~ Enjoy!
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| Sandra's Best Potato Salad Recipe |
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Tips: I like to top my Chicken Fried Steak with A.1.
Steak Sauce, while my husband prefers Ketchup, and these steaks are also
wonderful drizzled with hot gravy and mashed potatoes as a side dish.
2 comments:
I am never quite sure what "chicken fried" means - can you explain?
Hope you are having a great week.
Thank you Carole, I'm having a fabulous week, as I hope you are as well!! BTW: The 'chicken fried' means the method in which you'd traditionally deep fry chicken, although this is a healthier version using just a bit of olive oil ~ a very versatile way to make a variety of quick meals using one method, but many meats/poultry. Happy blogging my dear!!
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