This recipe includes an egg dredge
spiked with Sriracha sauce that provides
an excellent flavor without being too spicy...
Prep Time: 10 Minutes
Cook Time: 10 to 14 Minutes
2 (1” thick) steaks/fillets
--(of beef, venison, moose, buffalo, chicken, or turkey)
1 cup all-purpose flour
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
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!
|Sandra's Best Potato Salad Recipe|
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.