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      Title: Chicken Fried Steak
 Categories: Chicken, Kathy, Instruction
      Yield: 4 Servings

      4    Round steaks (1/3 lb ea)
           Flour seasoned with salt & pepper
           A hint of garlic powder
      1    Egg, beaten with 2 tb water
           Milk
           Oil for frying

  Beat the steaks very well with a meat pounder (they should be almost
  falling apart).  Dip first in the flour, then in the egg, and again
  in the flour.  For a really crisp crust, dip again in the egg, and
  the flour.

  Heat the oil in a large frying pan (the oil should be to a depth of
  1/4 inch or so).  Fry the steaks in the oil until nicely browned.
  Remove and keep warm.

  Drain all but 3 tb oil from the pan, being sure to leave the crusty
  bits on the bottom in the pan.  Add 3 tb of flour (leftover from
  breading the meat), and stir to make a white roux.

  Whisk in 1 1/2 to 2 cups of milk, and stir until the mixture loses
  its floury taste.  Season to taste with salt and a generous amount of
  black pepper (the pepper flavor is important in this dish).

  Serve the gravy over the meat and with mashed potatoes.

  Kathy Pitts in Bryan, TX 1995.  U/l to NCE by Burt Ford 1/99.

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