ISO: Country Fried Steak or Chicken

[phantomcg]

My husband's birthday is coming up soon and I would like to make him either Country Fried Steak/Chicken or Chicken Cordon Bleu (posted this request in a different thread). If you have a recipe I would love it.

Thanks in advance.

Cheryl

[SoCal]

Chicken Cordon Bleu

Prep Time: approx. 10 Minutes
Cook Time: approx. 35 Minutes

" This entree is easy and delicious! It's one of my husband's favorites! Try to use the largest chicken breasts you can find so you'll be able to roll them easier. "

Ingredients
4 skinless, boneless chicken breasts
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices Swiss cheese
4 slices ham
1/2 cup Italian seasoned bread crumbs

Directions
1 Preheat oven to 350 degrees F (175 degrees C). Coat a 7 x 11 inch baking dish with nonstick cooking spray.

2 Pound chicken breasts to 1/4 inch thickness.

3 Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.

4 Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

Makes 4 servings

Nutrition at a glance
Servings Per Recipe: 4 amount per serving
Calories 410
Protein 46g
Total Fat 18g
Sodium 1119mg
Cholesterol 122mg
Carbohydrates 12g
Fiber 1g



Chicken Fried Steak

Prep Time: approx. 15 Minutes
Cook Time: approx. 30 Minutes

" Breaded and deep fried beef cutlets are known as chicken fried steak, because of the similarity in cooking method to fried chicken. This is a family recipe that we have used for years. "

Ingredients
1 pound boneless top loin
1 quart oil for frying
1 egg, beaten
1 cup buttermilk
salt and pepper to taste
1/4 teaspoon garlic powder
1 cup all-purpose flour

1/4 cup all-purpose flour
1 quart milk
salt and pepper to taste

Directions
1 Cut top loin crosswise into 4 (4 ounce) cutlets. Using a glancing motion, pound each cutlet thinly with a moistened mallet or the side of a cleaver.

2 In a heavy skillet, heat 1/2 inch vegetable oil or shortening to 325 degrees F (165 degrees C).

3 While the oil is heating, prepare cutlets. In a shallow bowl, beat together egg, buttermilk, and salt and pepper. In another shallow dish, mix together garlic powder and 1 cup flour. Dip cutlets in flour, turning to evenly coat both sides. Dip in egg mixture to coat both sides, then in flour mixture once again to coat evenly.

4 Place one cutlet in hot oil. Cook until golden brown, turning once. Transfer to a plate lined with paper towels. Repeat with remaining cutlets.

5 Using the drippings in the pan, prepare a cream gravy. To 1/2 cup drippings, blend in 1/4 cup flour to form a paste. Gradually add milk to desired consistency, stirring constantly. For a thicker gravy add less milk, for a thinner gravy stir in more. Heat through, and season with salt and pepper to taste. Serve over chicken fried steak.

Makes 4 servings

Nutrition at a glance
Servings Per Recipe: 4 amount per serving
Calories 548
Protein 48g
Total Fat 18g
Sodium 279mg
Cholesterol 161mg
Carbohydrates 45g
Fiber 1g


Never tried these recipes but found them on the allrecipes website. Hope it helps!

[phantomcg]

SoCal: Thanks for posting those recipes. I'm sure that Jeff is going to be thrilled.

Cheryl

[ML]

phantomcg- be sure to use plenty of pepper! I like to use a seasoned pepper blend, along with crushed black pepper. The more seasoned the flour is the better the chicken fried steak will taste ( I season the flour instead of the milk). Also, I start by dipping the meat in the milk mixture, then flour, then milk again, then flour.

Chicken fried steak is one of my husbands favorite!!

[sneezles]

Cheryl
This recipe is from the Dallas Cowboys Family Cookbook and Chef Grady Spears (c10/99) and it's the best we've ever had!

Chicken-Fried Steak

Flour Spice
1 1/2 cups flour
2 tsp kosher salt
2 tsp freshly-ground pepper
4 tbs paprika
1/2 cup Shiner Bock ,or any good bock beer
2 cups peanut oil
4 tenderized round steaks (about 1/2 pound each) Note: we use tenderized cube steak
2 cups Cracked Pepper Gravy (recipe follows)

Batter
2 eggs
1/2 cup buttermilk

Prepare the flour spice by blending the flour, salt, pepper and paprika. Set aside on a plate or wax paper. Prepare the batter by mixing the eggs with a whisk, in a large bowl. Add the buttermilk and beer; whisk to blend. Set aside

In a deep, heavy skillet, heat the oil to 350º. While the oil is heating, prepare the steaks by dredging them in the four spice, taking care to coat the meat evenly. Shake off excess. Dip the meat in the batter and then, again, in the four spice, evely coating the batter so it is dry on the outside. When the oil is ready, gently slide one steak into the hot oil. Cook the steak about 5 minutes, or until the batter is nicely-browned. Drain the steak on paper towels. Hold the cooked steaks in a 225º oven, until all four are done. Pour Cracked-Pepper Gravy over the steaks and serve.


Cracked Pepper Gravy

1/4 cup unsalted butter
5 tbs flour
2 1/2 cups milk
1 1/2 tsp kosher salt
4 tsp cracked pepper

Melt the butter in a heavy saucepan. When the foam goes down, whisk in the flour. Continually whisk, until the fours cooks, becoming a fragrant light brown. . Slowly add the milk, continuing to whisk, to keep
the lumps from forming. Season with the salt and pepper. Simmer gravy 10 minutes.

There are no nutrional values to give you because we don't count them when we eat this meal!

[phantomcg]

Sneezles:

Thanks for the recipe. Jeff is going to be thrilled. Of course, he doesn't look at nutritional information anyways -- his philosophy is "if it's good for you it doesn't taste good" and "rabbit food is a waste of space". We have such completely different eating styles that alot of times I make 2 different meals or we just go out for dinner. http://www.cookinglight.com/bbs/cool.gif

That's why I love this board, most of the things he likes, I don't and I wouldn't know where to start to make them for him.

Cheryl