Chicken Fried Steak Parmesan Recipes

THE BEST CHICKEN FRIED STEAK

Steps:

• Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
• Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
• Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.

PARMESAN CHICKEN-FRIED STEAK

Steps:

• In shallow dish, combine 1/3 cup flour, 1/2 teaspoon salt, garlic powder and 1/4 teaspoon pepper; mix well.
• Place milk in second shallow dish.
• In third shallow dish, combine bread crumbs, cheese and oregano; mix well.
• Place 1 steak piece between 2 pieces of plastic wrap or waxed paper.
• Working from center, pound steak pieces with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap.
• Repeat with remaining steak pieces.
• Dip each in flour mixture to coat.
• Dip in milk; dip in bread crumb mixture to coat.
• Heat oil in large skillet over medium heat until hot.
• Add steak; cook 10 to 15 minutes or until tender, turning once.
• Remove steak from skillet; cover to keep warm.
• To make gravy, melt butter in same skillet.
• With wire whisk, stir in 1 tablespoon flour; cook until light brown.
• Add all remaining gravy ingredients; cook and stir over medium heat until bubbly and thickened.
• Serve gravy over steak.

CHICKEN-FRIED STEAK PARMESAN

Steps:

• Beat two eggs with 2 T. Water, and beat well. On separate plate, put one cup of flour and 1/2 cup parmesan cheese mixed. Prepare sauce: Mix tomato sauce with oregano, basil and sugar. Bring to boil, simmer for 10 minutes. Dip cubed steak in eggs and then in flour mixture. Heat 1/4 cup butter and 1/4 cup extra virgin olive oil to high in large skillet. Place breaded steaks in skillet. Sear until crispy and brown about two minutes. Salt and pepper. Turn and brown again. Lower heat to simmer and cover with tomatoe sauce mixture for 15 minutes. Top steaks with two cups of mozarella cheese until melted. Serve with parmesan cheese on side.

PARMESAN CHICKEN FRIED STEAK

Steps:

• Combine the flour, salt, garlic powder, and black pepper in a shallow dish. Place the milk in another shallow dish. In a third dish, combine the breadcrumbs, Parmesan, and oregano. Heat the oil in a heavy skillet over medium heat. Pound the steak thin with a meat mallet. Dip each piece first in the flour mixture, shaking off any excess. Then dip in the milk and coat completely, letting excess drip off. Finally, coat the steaks in the breadcrumb mixture, pressing gently so the crumbs adhere. Add the steaks to the hot skillet and cook for 10-15 minutes or until tender, turning to cook on both sides as needed. Set the chicken fried steaks aside on paper toweling. For the gravy: In the same skillet, melt the butter. When melted, whisk in the flour and cook, stirring constantly, until the flour has just started to brown. While stirring, slowly add the milk. Add the salt and pepper and cook, stirring frequently, until the gravy has thickened. Adjust the seasoning as needed. Serve the gravy over the chicken fried steaks.

SOUTHERN FRIED CHICKEN PARMESAN

Steps:

• Whisk together the buttermilk, red pepper flakes and 1 tablespoon salt in a large bowl. Add the chicken, cover, and refrigerate for at least 2 hours up to overnight.
• Preheat the oven to 350 degrees F and line a baking sheet with a cooling rack. Add enough vegetable oil to a large Dutch oven or pot, fitted with a deep fry thermometer, so that it is filled a little less than halfway. Heat over medium heat until 350 degrees F.
• Meanwhile, bring another large pot of salted water to a boil. Whisk together the flour, Italian seasoning, 2 teaspoons salt and 2 teaspoons pepper in a large bowl.
• Remove the chicken from the buttermilk, one piece at a time, letting the excess drip off and drop into the flour. Rotate and toss chicken in the flour until completely coated. Add the breaded chicken to the oil in batches of 2 to 3 pieces. Fry until light golden brown on all sides, 3 to 4 minutes per side, then remove to the prepared rack. Repeat with the remaining chicken. Top each piece of chicken with 2 tablespoons of the sauce, a slice of mozzarella and some Parmesan. Bake until the cheese is melted and bubbly and the internal temperature of the chicken is 165 degrees F, about 25 minutes.
• Meanwhile, add the spaghetti to the boiling water and cook according to the package directions. Heat the marinara in a small saucepan.
• Pour 1 1/2 cups warm marinara onto the bottom of a serving platter. Transfer the chicken to the platter. Serve with the pasta topped with the remaining sauce, a sprinkle of Parmesan and a basil leaf.

CHEESY CHICKEN FRIED STEAK

Steps:

• First let explain that I usually do not measure ingredients, thus the lack of exact measurements.
• Make the cheese cracker crumbs out of your favorite cheese crackers.
• Do not use regular cracker because there is a huge taste difference.
• Season the cutlets with garlic salt and pepper.
• I use a Parmesan cheese container (like they have at your favorite italian restaurant) to sprinkle flour onto my meat.
• Sprinkle meat with flour.
• Dip the cutlets into the egg and then into the cracker crumbs.
• Place the breaded cutlets on a platter and let rest in the refridgerator for 15 minutes or longer.
• This helps the breading stay on the cutlets.
• If your in a hurry you can skip this step just make sure the meat is cooked on one side before turning or you will loose the breading.
• Fry cutlet in oil until golden brown.
• Place on a paper lined platter, and keep warm until ready to serve.
• Heat gravy with mushrooms.
• Serve cutlet and pass the gravy to put on top of the meat.

CHICKEN-FRIED STEAK

Steps:

• Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over steaks.
• Combine cracker crumbs, 1 cup flour, 1 teaspoon salt, 1/2 teaspoon black pepper, red pepper, and baking powder.
• Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker mixture; dip in milk mixture, and dredge again in cracker mixture.
• Pour oil into a 12" skillet; heat to 360 degrees (do not use a nonstick skillet). Fry steaks 3-4 minutes. Turn and fry 2-3 minutes or until golden. Remove steak to wire rack in a jellyroll pan. Keep steaks warm in a 225 degree oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon of dripping in skillet.
• Whisk together remaining 4 cups of milk, 1/4 cup of flour, remaining 1 teaspoon salt, and remaining 1 teaspoon black pepper. Add milk mixture to reserved dripping in skillet; cook, whisking constantly, over medium-high heat for 10-12 minutes, or until thickened. Serve gravy with steaks.

SOUTHERN CHICKEN FRIED STEAK

Steps:

• In medium bowl, place first 7 "dry" ingredients and mix well. Set aside.
• In another medium bowl, place the next 4 "liquid" ingredients and use whisk to mix well. Set aside.
• Carefully transfer dry mixture onto a dinner plate.
• Start heating oil of your choice to a medium high heat in large skillet (Cast Iron is true Southern style).
• The oil should be about 1/4" to 1/2" deep and should not cover the entire cutlet.
• Take a cutlet and dredge in flour mixture.
• Take same cutlet and dip in egg mixture until entirely coated.
• REPEAT dredging same cutlet in flour mixture.
• Repeat process for each cutlet.
• Discard unused egg and flour mixtures.
• In well heated oil, carefully place cutlets and fry until golden brown on bottom.
• Turn each cutlet over to brown the other side.
• Each side should take about 4 - 5 minutes.
• Place fried cutlets on paper towels to drain excess oil.
• Pour off all but 1/4 C grease from skillet.
• Heat to a Medium High temperature.
• Slowly add Flour whisking until well blended. (Don't use leftover flour/cornmeal mixture).
• When the color slightly begins to darken, slowly add milk.
• Continue whisking to prevent lumps.
• Gravy will begin to bubble and thicken.
• Add evaporated milk and whisk well.
• Add chicken stock and whisk well.
• Add Salt and Pepper, blending well.
• Allow gravy to simmer 2 minutes on low heat.
• Turn off heat and allow to sit 2-5 minutes before serving.
• Gravy will thicken nicely.

PARMESAN FRIED CHICKEN

Steps:

• Pour olive oil into skillet and heat over medium heat.
• Beat eggs lightly in a medium bowl.
• Mix together parmesan cheese and garlic powder on a plate.
• Dredge chicken in beaten egg.
• Place chicken in cheese and garlic mixture and turn to coat thoroughly.
• Pan-fry chicken in olive oil until lightly browned on both side and no longer pink in the center, about 3 minutes per side.

CUBE STEAK PARMESAN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt and pepper. In a separate bowl, whisk together the eggs and water with a fork. In a third bowl, or shallow dish, mix together the cracker crumbs, 1/3 cup of Parmesan cheese and basil.
• Heat the oil in a large skillet over medium heat. Dredge the cube steaks in the seasoned flour, dip into the egg mixture, and coat with the cracker crumb mixture. Place them in the skillet, and fry just until browned on each side. Arrange steaks in a single layer in a greased casserole dish.
• Bake for 25 minutes in the preheated oven. Meanwhile, in a medium bowl, stir together the tomato sauce, sugar, 1/4 teaspoon of oregano, and garlic powder. Spoon over steaks when the 25 minutes are up. Top each steak with mozzarella cheese and remaining Parmesan cheese; sprinkle remaining oregano over the top. Bake for 5 more minutes, or until the cheese is melted, and the sauce is hot.

CHICKEN-FRIED STEAK

Steps:

• Put the steaks on a board and bash with a rolling pin until about half the original thickness. Mix the eggs with the cayenne in a bowl. Combine the ingredients for the spice mix with a large pinch of salt in a separate shallow dish.
• Dip the steaks into the egg, then the spice mix, turning to coat. Pour the oil into a large non-stick frying pan until the base of the pan is covered. Fry the steaks over a high heat for 2 mins until crisp, then turn and fry for 2 mins more. Transfer to a plate and keep warm.
• If you're making the sauce, pour away all but 1 tbsp oil from the pan and stir in the flour, cooking until browned. Crumble in the stock cube. Slowly pour in the milk, whisking until smooth and fully incorporated. Reduce the heat to a simmer and cook for 4-5 mins. Season. Add the thyme and plenty of black pepper, then squeeze in the lemon juice to taste. Serve the steaks with the sauce, and greens and corn, if you like.

CHICKEN FRIED STEAK

Steps:

• Mix 1 cup flour, 1/2-tsp. salt and 1/2-tsp. pepper in a shallow dish. In a second dish, mix the buttermilk, egg, mustard, and bouillon with a whisk. Add 1/2-tsp. salt and 1/2-tsp. pepper.
• Dip each steak in the seasoned flour and shake off excess. Dip the floured steaks into the buttermilk mixture and again into the flour. Shake off excess.
• Heat 2-3 inches of vegetable oil in a frying pan over medium high heat to 360°F Use a thermometer to check the temperature of the oil.
• Carefully drop the steak into the hot oil and cook for 3-5 minutes on each side until golden brown.
• Drain on clean paper towels and keep warm.
• Pour all but 4 tablespoons of oil from skillet. Over medium heat, whisk in 4 tablespoons flour. Slowly add 2-1/2 cups of milk, stirring continuously. Continue to stir until gravy thickens and just begins to boil. Season with salt and black pepper to taste.