Chicken fried steak with gravy recipe!?

Okay, so here's the deal. I have two sirloins sitting thawing on my counter right now and my first question is this:





Can I cut them in half (like, from the side and go through)and/or pound them down to go with the recipe? These things are kinda monstrous.





And my second question:





Anyone have a good kinda basic chicken fried steak with gravy recipe they would care to share with me?





Thank you!Chicken fried steak with gravy recipe!?
I would pound the steaks thinner, it will tenderize them, too. Prepare them as you would southern fried chicken. First season with salt %26amp; pepper, dip them in some beaten egg/milk mixture then in a flour mixture with garlic powder, paprica and dried thyme. Fry in vegetable oil or shortning, brown both sides, check for doneness, remove to platter.


To make the gravy, drain the fat, sprinkle more flour in pan mix well, add milk, rather than water, simmer until thickened.


Serve over meat and mashed potatoes.Chicken fried steak with gravy recipe!?
Ingredients


1 1/2 cups flour


1 1/2 teaspoons salt


2 teaspoons pepper, freshly ground


1 teaspoon cayenne


2 egg


1/2 cup cream


1/2 cup bock beer


2 cups vegetable oil


4 round steak, tenderized (about 1/2 pound each)


1/4 cup unsalted butter


2 tablespoons flour


1 1/3 cups milk


salt


1 teaspoon cracked pepper


Directions


1Prepare the flour spice by blending the flour, salt, pepper, and cayenne. Set aside on a plate or wax paper.


2Prepare the batter by mixing the eggs with a whisk, in a large bowl.


3Add the cream, and beer. Whisk to blend.


4Set aside. In a deep, heavy skillet, heat the oil to 350 degrees. While the oil is heating, prepare the round steaks by dredging them in the flour spice, taking care to evenly coat the meat. Shake off any excess.


5Dip the meat into the batter, and then again in the flour spice, evenly coating the batter so it is dry on the outside. When the oil temperature reaches 350 degrees (when a drop of batter sizzles when dropped in it), gently slide one steak into the hot oil. Cook the steak about 5 minutes.


6Turn in, taking care not to break the coating, and cook the meat 5 more minutes, or until the batter is nicely browned. Drain the cooked steak on paper towels. Repeat with the other steaks.


7Hold the cooked steaks in a 225 degree oven until all four are done. Pour Cracker-Pepper Gravy over the steaks and serve. Yield: 4 servings.


8CREAM GRAVY Melt the butter in a heavy saucepan.


9When the foam goes down, whisk in the flour. Continually whisk until the flour cooks, becoming a fragrant light brown.


10Slowly add the milk, continuing to whisk to keep lumps from forming.


11Season with salt and pepper.


12Simmer gravy for 10 minutes to cook and reduce. Serve hot.
If they are that thick and your good with a knife yes cut in half


If not pound down to about 1/2'; or less


dredge in flour


fry in med. hot oil till brown then turn and brown


salt and pepper


when all meat is fried brown


add enough water or beef broth to cover almost


cover and simmer for 30 min.


it will be very tender and make its own gravy
You can cut them into serving sizes with no problems.





********CHICKEN FRIED STEAK


2 pkg. tenderized cube or round steak


1 c. whole milk


1 1/2 c. flour


2 tsp. salt


1 tbsp. black pepper


1 1/2 - 2 c. cooking oil


Good heavy skillet


I start heating my skillet first and when it gets warmed up (7 minutes), I add my cooking oil and let it heat also. While that is heating up, I get the steak ready, pound each steak with the side of a mallet or palm of your hand until very thin. Place steaks (2 at a time) in shallow dish containing milk. Next, mix the flour, salt and pepper in a shallow dish. Remove steak from milk, dredge in flour mixture, place into skillet and brown on both sides. Continue cooking until all steaks are cooked.


CREAM GRAVY:


1/3 c. hot steak drippings


1/4 c. flour


2 c. milk


Salt and pepper to taste


I use another skillet, let it get hot and add steak drippings, flour, salt and pepper. Stir with wire whisk until blended. Next add 2 cups milk, continuing to stir until gravy thickens. Serve with chicken fried steak and mashed potatoes.


*******HEAVENLY MASHED POTATOES


1 bag red potatoes 5 lb (or potatoe of choice)


3/4 of a 16 0z container of onion sour cream (give or take)


1/4 cup parsley (give or take)


1 stick salted butter (give or take)


3 tablespoons coarse black pepper (give or take)


2 tablespoons coarse kosher salt (give or take)


Leaving skins on the potatoes, wash them well. Large potatoes can be cut into quarters; smaller in halves. Bring a pot of salted water to a boil. Place potatoes in the ater and cook until fork tender. Strain water and leave potatoes in hot pot to dry.


Add the butter and sour cream.


Using a masher, blend all ingredients. Add parsley, salt, pepper; blend with masher. According to taste, mash to consistency desired. For creamiest potatoes, use a wand blender inserted in pot. Add more butter, sour cream, or spices to taste.


Serve as is or place potatoes in casserole dish and bake until top is golden brown and crunchy in a 425 degree oven.

Help! Chicken recipe ideas? No stove.?

Our stove doesn't work. =(





What can I make with whole chickem on a stove top?Help! Chicken recipe ideas? No stove.?
Sindy...


You will have to cut the chicken up into pieces. Only then it will cook easier. You can try this easy chicken recipe


http://indianfoodfever.blogspot.com/2009鈥?/a>


I hope you find this helpful.Help! Chicken recipe ideas? No stove.?
wow. Stove top would be kind of hard for a whole chicken. You might want to chop it up first or else the only thing I can think of in western way is deep fry it. I dont think people would like steamed chicken like the asian style. You can try BBQ the chicken or rotisserie. Rotisserie is really good.
I would cut the chicken up into pieces; it will cook easier and faster if you do that. I always cook a whole chicken in the oven. If you have a ';smoker'; you could smoke the chicken, but that will take a long time.
I hope this helps you!!!
you could make chicken soup (or stew). You can also cut up the chicken and pan fry it or make a stir fry. You don't have to use the whole chicken at once.
boil the chicken then shred all the meat and make chicken and dumplings or chicken noodle soup. u could also cut it up and make fried chicken
You can either fry it like a steak or you can grill it ... choose (:

lip stain

I love curry, does anyone know a quick and easy curry recipe i can use for both beef and chicken?

chicken, celery, onion and whatever else you want to put in it, chicken broth and curry powder, throw it in the oven and let it rip till its doneI love curry, does anyone know a quick and easy curry recipe i can use for both beef and chicken?
Using chicken, beef, shrimp, pork, venison, or ostrich (anything) here's how to curry something the Trinidadian way:





Get a large, deep pot like a dutch oven. Heat over medium and pour 2 or 3 TBSP oil into the pot. Once heated, add 1/4 cup curry powder and 2 TBSP cumin and 2 TBSP saffron powder (available in caribbean stores, but it's OK if you dan't have it). Add 1TBSPseasoned salt, then add 2 TBSP water and stir the mixture up. Add meat and either 1-1/2 cups water or stock to match the meat used or vegetable stock. Let cook without turning very often.





Pare several Yukon Gold potatoes and cut into 8ths. Add them to the pot and when the liquid is reduced by 2/3, it is ready to serve over white rice. This tastes so good, I love it!





As in Trinidad, you can add as much pepper as you like at the same time you add the other seasonings. The point of this method is to cook the seasonings first so that the meat is added to a full flavored sauce. Enjoy!I love curry, does anyone know a quick and easy curry recipe i can use for both beef and chicken?
I always keep a small can of coconut milk in the cupboard and a packet of thai green curry paste. Once my curry is open I keep what I don't use in the freezer . you can stir fry your meat and veg. then mix some of the thai green curry paste into as much of the coconut milk you would like to use .I only use a couple of teaspoons of the paste to a small cup of coconut milk and just add and


cook for a further minute or 2 . I made fish and vegetable curry for my daughtwer yesterday and she said MMM this is just like at a Thai restaraunt

I need a chicken breast fillet recipe please?

i need a recipe for tonight as am having guest who likes breast chicken but i need some thing easy to make and must be delicious at the same time. please hurryI need a chicken breast fillet recipe please?
Chicken Cordon Bleu --











INGREDIENTS


6 skinless, boneless chicken breast halves


6 slices Swiss cheese


6 slices ham


3 tablespoons all-purpose flour


1 teaspoon paprika


6 tablespoons butter


1/2 cup dry white wine


1 teaspoon chicken bouillon granules


1 tablespoon cornstarch


1 cup heavy whipping cream











DIRECTIONS


Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.


Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.


Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.








^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>







Salsa Chicken --











INGREDIENTS


4 skinless, boneless chicken breast halves


4 teaspoons taco seasoning mix


1 cup salsa


1 cup shredded Cheddar cheese


2 tablespoons sour cream (optional)











DIRECTIONS


Preheat oven to 375 degrees F (190 degrees C)


Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.


Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.


Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve. I need a chicken breast fillet recipe please?
Take 4 separated chicken breasts and sprinkle with 1/2 teaspoon of lemon juice to freshen. Lightly salt and pepper. Meanwhile, preheat oven to 400 degrees.





Melt 4 teaspoons of butter in casserole dish on stove. Roll the chicken in the butter, cover, and place in oven for about 6 - 8 minutes or so.





Remove from oven and remove chicken breasts and cover.





Pour 1/4 cup of stock, and, 1/4 cup port or Madeira into casserole and boil down to half. Pour in 1 cup of cream and boil quickly to thicken the sauce a little bit.





Pour sauce over chicken and enjoy.





Serve with salad and fresh vegetable.
MARINATED CHICKEN FILLETS





3 tbsp. soy sauce


3 tbsp. Italian dressing


2 tsp. lemon juice


1/8 tsp. garlic powder


1/8 tsp. ginger


4 chicken breast fillets





Combine all ingredients and pour over chicken breast fillets. Set in refrigerator 1 hour to marinate. Grill 5-10 minutes. Serve over wild rice.



You can find a few here, lemon chicken, chicken cordon bleu, chicken kiev......


http://www.cherskitchen.com/poultry.php



go to allrecipes.com

I am looking for a recipe for a sauce to top roasted chicken and spinach ravioli.. any suggestions.?

My favorite is to put 2 Tbsp olive oil, 1 Tbsp balsamic vinegar, 1 Tbsp tarragon vinegar, 2 tsp crushed garlic, and 1 Tbsp Italian seasoning into a saute pan and cook on medium-high for about 10 minutes, stir regularly so the garlic does not burn ( long enough to reduce by about half and lightly thicken). I then add prepared alfredo sauce and blend well. I then add 2 Tbsp prepared parmesano/reggiano cheese to the sauce. Spoon over chicken and ravioli. Very flavorful and delicious.I am looking for a recipe for a sauce to top roasted chicken and spinach ravioli.. any suggestions.?
Lemon Sauce


1/4 c. sugar


1/4 c. lemon juice


4 tsp. cornstarch


1 Tbsp. grated lemon peel


1/2 tsp. salt


1/8 tsp ginger


1 drop yellow food coloring





About 10 min before serving:


In small sauce pan, mix well all ingredients; stir in 1 c. water. Cook over medium heat, stirring constantly, until mixture is slightly thickened. Serve hot. Makes about 1 cup.I am looking for a recipe for a sauce to top roasted chicken and spinach ravioli.. any suggestions.?
how about taking your pan drippings from your roasted chicken and combine with a bit of flour then add white wine shallots some crumbled bacon and a pat of butter then finish with a TB's or two of cream for richness





a generous sprinkle of Parmesan over all





or you could just use olive oil, salt, pepper, lemon zest, and chopped fresh flat leaf parsley or basil

A good recipe for Butter Chicken?

Does anyone have a good recipe for Indian Butter Chicken?A good recipe for Butter Chicken?
INGREDIENTS (Nutrition)


1 cup butter, divided


1 onion, minced


1 tablespoon minced garlic


1 (15 ounce) can tomato sauce


3 cups heavy cream


2 teaspoons salt


1 teaspoon cayenne pepper


1 teaspoon garam masala





1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks


2 tablespoons vegetable oil


2 tablespoons tandoori masala




















DIRECTIONS


Preheat oven to 375 degrees F (190 degrees C).


Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.


Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.


While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet.


Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving. A good recipe for Butter Chicken?
Using a can of premade tomato sauce and store bought tandoori masala doesnt sound very ';home made'; to me!!! Report Abuse

Buttery chicken is called Makhani Chicken in India. I am giving you two recipes from my website. The first recipe is traditional.


The second recipe falls in 30 minute category. If I was you, I will try the 30 minute recipe. It is easy to make and tastes good.





Traditional Makhni Chicken Recipe


http://www.indiacurry.com/chicken/cx003m鈥?/a>





30 Minute Makhni Chicken Recipe


http://www.indiacurry.com/hurry/chickenm鈥?/a>
This is a very good recipe:


http://indianfood.about.com/od/chickendi鈥?/a>





This is a video demo recipe:


http://www.vahrehvah.com/popvideo.php?re鈥?/a>
The best one ever:





http://andaluss.wordpress.com/2008/09/11鈥?/a>

Recipe and how to prepare Pick Up Stix House Special Chicken?

By the sounds of it you deep fry batter some sliced chicken fingers, (preheat enough oil to cover chicken in deep enough pan on 3/4 of the way cranked, deep fry until light brown, (10 minutes) stack them in a twiggy pile on your plate =)





eat em with chopsticks and dip em in soy sauce or gravy or sour cream with onion soup mix or barbecue sauce, or honey mustard sauce? It's a guess to meRecipe and how to prepare Pick Up Stix House Special Chicken?
I don't know, but here is my link list for copycat restaurant recipes..you could try one of these





Copycat restaurant recipes


http://copycat.cdkitchen.com/


http://www.recipezaar.com/recipes/novelt鈥?/a>


http://about.com/food/rSrch.htm?zIsPG=gS鈥?/a>


http://southernfood.about.com/od/copycat鈥?/a>


http://www.copykat.com/


http://recipes.robbiehaf.com/Copycat.htm鈥?/a>


http://www.recipegoldmine.com/classyclon鈥?/a>


http://www.recipelink.com/copycat.html