Southern Fried Chicken
The simplicity of this chicken fried steak recipe might be surprising, given that it is such an elegant looking dish. The grilled vegetables, salad and pasta are all optional, of course, and you could substitute any kind of vegetables or potatoes, depending on personal preference. Flattening the chicken like this makes it look attractive and shortens the cooking time by a lot. Cooking an unflattened chicken breast would mean the breadcrumbs were golden brown and cooked while the center of the chicken was still raw, so beating it half an inch thick is the best thing to do for recipes like this chicken fried steak.
Easy Chicken Fried Steak with a Creamy Sauce
Chicken fried steak can refer to a steak or a chicken dish. In the following chicken fried steak recipe the chicken is flattened and coated in breadcrumbs before being pan fried. This chicken fried steak recipe is served with pasta, grilled vegetables and a simple white sauce. Fresh parsley adds color and flavor to the finished dish. If you are looking for a simple recipe for chicken fried steak, you will enjoy making this one.
Flattened chicken escalope cooks very fast so if you are used to pan frying whole chicken pieces keep an eye on this one. The chicken is only half an inch thin after you have pounded it so it only needs a few minutes cooking time per side and it is done. Make sure the oil is hot before you add the breaded chicken to it, else it might go soggy which is not the result you are after.
Serve this chicken fried steak with pasta and vegetables or even something more unusual like a pumpkin salsa or a fried egg. There are lots of garnishes and serving ideas for chicken fried steak recipes and you can make this recipe unique by adding your own finishing touches to it.
How to Make a Chicken Fried Steak Dinner
Ingredients -
4 skinless chicken breasts
1 ¾ oz fresh white breadcrumbs
1 beaten egg
½ stick butter
8 oz penne pasta
1 tablespoon olive oil
2 tablespoons chopped fresh parsley
Salt and black pepper
All purpose flour, as needed
Corn oil, for frying
Mixed grilled vegetables, to serve
Salad greens or fresh herbs, for garnish
For the Sauce:
1 cup milk
1 tablespoon cornstarch
¼ teaspoon salt
⅛ teaspoon black pepper
2 tablespoons butter
Preparation:
Put a chicken breast on a sheet of plastic wrap and beat it to ½ inch thick with the side of a meat cleaver or a rolling pin. Repeat with the other chicken breasts.
Season the chicken with salt and pepper, and then dredge it in flour, using your hands to pat off any excess.
Dredge the chicken through the beaten egg and then the breadcrumbs.
Boil the pasta until it is al dente and drain it.
Heat ½ inch of corn oil in a skillet and pan fry the chicken for a few minutes on each side.
Add the butter near the end of the cooking time and turn the chicken over again.
To make the sauce, combine the milk and cornstarch, then add the butter, salt and black pepper, stirring all the time over a moderate heat.
Bring the mixture to a boil and let it boil for a minute.
Toss the cooked pasta with the olive oil.
Serve the chicken, pasta, vegetables and salad greens together with the sauce over the chicken.
Sprinkle the parsley over everything.
(Serves 4)