Cast Iron Skillet Chicken Fried Steak Recipe

How to make it

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• In a shallow dish, steep the sliced steak in 2 cups of the milk for 1 hour.
• Drain and dry with paper towels.
• Season the meat with salt and pepper to taste on both sides.
• Sprinkle lightly with 2 tablespoons of the flour and pound to 1/4 inch with the meat pounder.
• In a shallow bowl, combine the eggs and the remaining cup of milk.
• Lightly dip the meat in the egg mixture.
• Dredge in the remaining flour, reserving 2 tablespoons, and dredge twice more, shaking away any excess.
• In a large cast iron skillet, pour in 1 inch of oil.
• Heat the oil until hot and fry the steak in batches until golden brown on each side. ( The oil will have to be changed at least once for this amount of meat.)
• Continue frying until all the floured meat is cooked.
• When the meat is cooked, pour off all but 1 tablespoon of the oil.
• Off the heat, stir in 2 tablespoons flour and mix with the oil.
• Return to low heat and add the cream.
• Bring to a simmer, stirring constantly and scraping up the browned bits that cling to the bottom of the pan, until the cream thickens.
• Season to taste with salt and pepper and serve hot.