A fond, distant memory of an era long ago ... the Rockfront Café … Clute, Texas (circa 1964).
Grilled Chicken Fried Steak
One large round steak (pounded, tenderized, and quartered cut)
2 cups all purpose flour (seasoned with salt and black pepper to taste)
1 cup egg wash (a cup of milk and one egg, blended thoroughly)
Two sticks margarine (8 ounces)
1 pint whole milk
Two small mixing bowls
One whisking whip
One meat tenderizing hammer
One large cast iron skillet
One large lid (to cover skillet ... if need be, use foil paper instead)
One large serving platter
Procedure:
1. With meat hammer, pound out round steak, on both sides, till well tenderized. Cut in even quarter portions.
2. Meanwhile, preheat skillet on medium heat, then melt one stick of margarine for grilling steaks.
3. Meantime, prep seasoned flour and egg wash in their own individual mixing bowls.
4. Afterwards, dredge each steak portion in seasoned flour, dip in egg wash, then back into seasoned flour, covering each steak portion completely, pressing out firmly till steak is well coated.
5. Place all portions into hot skillet, cover, grilling four to five minutes (till golden brown). Turn over steak, repeat process. Then remove Chicken Fried Steak from skillet and place on serving platter.
6.You’ll have a hearty residue leftover in your skillet … to this, add one stick of margarine, melt, then whisk in 1/2 cup of leftover seasoned flour till well blended, forming an old-fashioned country roux.
7. Cook for a minute, or two, over medium heat (to eliminate raw taste of roux). Now add one pint milk, whisking constantly over medium flame till good and thick. You’ve now created country cream gravy.
8. Top chicken fried steak with cream gravy. Serving with French fries or mashed potatoes, and buttermilk biscuits is classic country fare.
