Chicken Fried Pork Steaks Recipes

CHICKEN FRIED PORK WITH MILK GRAVY

Steps:

• Pound pork chops on both sides with rough-textured side of meat pounder until 1/4 inch thick.
• Season with salt and pepper and cut into 3-inch pieces.
• Whisk together 2 cups flour, 1 teaspoon salt, and 1 teaspoon pepper in a shallow dish.
• Whisk together egg, 3/4 cup milk, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon pepper in another shallow dish.
• Dip pork pieces in egg mixture to coat, then dredge in flour.
• Transfer pork as coated to a large rack set on a baking sheet.
• Let pork stand, uncovered, at room temperature 15 minutes.
• Preheat oven to 250°F.
• Heat oil in a deep 10-inch heavy skillet (preferably cast-iron) over high heat until thermometer registers 375°F (see cooks' note, below).
• Fry pork in batches, turning over once, until golden, about 4 minutes per batch, transferring to paper towels to drain. Return oil to 375°F between batches.
• Keep pork warm on a clean baking sheet in oven.
• Pour off all but 2 tablespoons oil into a heatproof bowl, leaving any brown bits in bottom of skillet, then add remaining 3 tablespoons flour to skillet and cook roux over moderate heat, stirring constantly, 3 minutes.
• Bring to a boil and whisk in remaining 2 1/2 cups milk.
• Reduce heat and simmer, whisking occasionally, until thickened, about 5 minutes.
• Season gravy with salt and pepper (to taste) and serve over pork.
• ** Note:.
• To take the temperature of a shallow amount of oil with a metal flat-framed deep-fat thermometer, put bulb of thermometer facedown in skillet, resting other end (not plastic handle) on rim of skillet. Check temperature frequently.
• Makes 4 servings.

TOM AND KELLY'S CHICKEN FRIED STEAK!

Steps:

• *Have your butcher "cube" 2 lean boneless pork chops for you.
• In pie plate, place flour. Season with as much salt and pepper as you like.
• In another pie plate beat egg and beat in buttermilk.
• In third pie plate, place cracker crumbs.
• Lightly coat chops on both sides in flour mixture.
• Dip one at a time into egg mixture, letting excess drip off, then coat nicely in cracker crumbs. Pat on.
• Place chops into hot oil mixture over medium heat and fry for about 3-4 minutes or or til golden brown.
• Turn and fry other side til done (*you may need 2 large spatulas to do this!), about another 3-4 minutes or til golden brown on both sides.
• Serve with gravy, mashed potatoes, biscuits and vegetables.

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.

CHICKEN FRIED STEAK WITH CREAM PORK SAUSAGE GRAVY

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• In a bowl, stir together 1 cup flour, 1 teaspoon salt, white pepper, and garlic powder. In a separate bowl, beat eggs with garlic and parsley. Dredge each tenderloin fillet in seasoned flour, dip in egg mixture, and dip back into flour mixture. Shake off any excess flour.
• Gently place the steaks into the hot oil, 2 at a time, and cook until golden brown on both sides, about 3 minutes per side. Drain on paper towels.
• Place the sausages in a small skillet over medium heat, and fry them until very dark brown on all sides, about 10 minutes. Finely chop the sausages, and set aside. In the same skillet, melt butter, and stir in 3 tablespoons of flour. Cook the butter-flour mixture until it turns a pale beige color, about 1 minute, then stir in the sausage, cream, salt, and black pepper. Bring the mixture to a simmer, and cook until thickened, about 5 minutes. Serve sauce over the fried steaks.

BECCA'S CHICKEN-FRIED PORK CHOPS

Steps:

• In a shallow bowl, mix 1 1/2 cup of flour, paprika, and garlic powder. In a second shallow bowl, whisk together the eggs and milk until thoroughly blended. In a third bowl, combine the crushed cracker crumbs, potato flakes, and 1/2 cup of flour.
• With a fork, prick the pork chops thoroughly to tenderize the meat. Season the chops with salt and pepper.
• Gently press the pork chops into the flour to coat, and shake off the excess flour. Dip into the beaten egg mixture, then press each chop into the cracker crumb mixture. Gently toss between your hands so any crumbs that haven't stuck can fall away
• Heat the oil in a large, deep skillet over medium heat, and gently place the pork chops into the hot oil. Fry the chops until the meat is no longer pink in the center and the crust is crisp and golden brown, about 5 minutes per side. Remove the chops from the pan, and drain the excess oil on paper towels.