what type of breading and how do you make it for chicken fried steak?I want to use pork chops{boneless}instead of steak. Thank you

-- renee oneill{md.} (oneillsr@home.com), January 22, 2001

Answers

i use seasoned flour...lots of pepper! I pound my meat very thin- almost falling apart thin. then dredge it in the flour and pan fry turning once.

I have heard already of people using egg and water and double dipping the meat. (egg mixture, flour and then repeat).

The trick is to have your oil hot enough that it cooks, but you don't want it to scorch. Since the meat is so thin, it cooks fast-so don't over cook.

Don't forget to use the drippings for the milk gravy! you are making me hungry...I think we will have this for supper! Add mashed potatoes a f=green veggie and dessert-a meal fit for a king!

Sarah

-- Sarah (heartsongacres@juno.com), January 22, 2001.

I use cub steak .You can use bread crumbs or flour or both .Season the way you like .I alway use garlic ,salt, pepper and then depending on my mood any italin seasonings .Try frying in bacon grease , this is real good for venison steaks .

-- Patty {NY State} (fodfarms@slic.com), January 22, 2001.

I'm a double dipper myself! I use milk instead of water with the egg mixture. Turn em carefully or the crust can come off. Yum!!! My meat and taters husband's favorite!!!!

-- Nan (davidl41@ipa.net), January 22, 2001.

My mother always used the flour, egg and milk method and she makes the best chicken fried steak in Texas. Pork chops???

-- Joe (jcole@apha.com), January 22, 2001.

Thanks dinner will be at 7:00,I am useing pork cause if we eat beef one more time this month we will all mooooo

-- renee oneill{md.} (oneillsr@home.com), January 22, 2001.

This is the same thing we do with goat loins, pound thin, chicken fry. Make sure you save the extra dipping flour to make your gravy! Vicki

-- Vicki McGaugh TX (vickilonesomedoe@hotmail.com), January 22, 2001.

I think i will have to try pork tonight. I use the milk, flour, eggs, salt and pepper. When i feel spicy i add a touch of cayenne. Yup i am a double dipper too. I tenderize the heck out of the meat first.

-- Shau Marie (shau@centurytel.net), January 22, 2001.

I've always used buttermilk then saltine crackerr crumbs

-- Ginger (majic99@home.com), January 22, 2001.

I bread pork chops all the time. I dip in egg and milk then cover with breadcrumbs and fry. Uuummm!

-- Dee (gdgtur@goes.com), January 22, 2001.

Yum! cracker crumbs after dipping in eggs!!! I could eat almost anything with that on it. I did that the other day with boneless chicken breasts.(we are surrounded with chicken houses around here so get them cheeeeeap!)I better stop reading this thread before dinner!

-- Nan (davidl41@ipa.net), January 22, 2001.

Instead of bread crumbs or cracker crumbs, sometimes I pulverize some pretzels. Remember they'll contribute enough salt.

-- Sam in W.Va. (turnip55a@yahoo.com), January 23, 2001.

I use eggs and frozen bread crumbs left over (and frozen) from cleaning my grinder after grinding herbs or hot peppers. I just toss the crumbs into bags and write with a permanent marker what seasoning is stuck to them, then whip them out for breading. My favorite for pork is rosemary crumbs, but sometimes I toss in a half teaspoon of habenaro or chili crumbs to spice it up a bit more. Parsley and Italian mix crumbs are both good for beef, veal, and venison. I also like rosemary and hot pepper for baked breaded rabbit.

-- Marty (Mrs.Puck@Excite.com), January 23, 2001.

I like holding out for chicken fried steak till I'm really mad about something. Get the cheapest cut of meat and "beat the livin' tar out of it" till its tender and I feel better (the madder I am , the more tender the meat :>). Flour and cajun seasoning, sweet peas and mashed 'taters and sawmill gravy round off the "cooling down". After a country treat like that who could be mad. Its saved my marriage more than once. Oh, almost forgot, finish it of with a mint toothpick to dig them strings out of your teeth. Think I'll go get Lynn mad at me so we can enjoy dinner! Just kiddin, but it does sound good.

-- Jay Blair in N. AL (jayblair678@yahoo.com), January 23, 2001.