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Once the weather starts to cool down I’m ready to get back in the kitchen and start cooking. I was craving good old country fried steak and mashed potatoes a few weeks ago. It sounded like the perfect time to drag out the frying pan and test a new recipe. After a little trial and error, I came up with this recipe. The secret to any breaded food is always in the breading. Doesn’t matter what method you use to get it on there, the end game is always to make sure the breading stays put and tastes great.
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Traditionally cube steak is used for country fried steak but the last few times I made it I used top round steak instead. It needs to be tenderized but I think it has better flavor. You can use either one though. Or chicken! Or pork! Go crazy, the sky is the limit! ?
I’ll usually get between 3 and 5 pieces from one top round steak. Tenderizing meat is a great way to get out frustration too. Just take your stress out with that little hammer. ? I tenderize it for about a minute and then flip it over to get the other side for another minute. My tenderizer is an antique that I inherited from my grandma but this newer version works too!
And it’s time for the important part, the breading! Alex is the one who taught me about keeping a “wet” hand and a “dry” hand when breading. You try to use one hand for all the breading, keeping one hand clean to touch things so you don’t have a mess everywhere. That kid is so smart! Set up a breading station, with one bowl for the milk and egg and another bowl for the flour mixture.
The flour mixture is flour, salt, paprika, garlic powder and onion powder. The other bowl is 1 cup of milk and 1 egg. I will dredge the steak in the flour first, then in the milk mixture and then back into the flour. Some people will soak their steak for a while before they bread and fry it but I’m way too impatient for all that. My method works just fine for me and it’s ready to go by the time the oil heats up. I usually fill my pan with oil until it’s about 1/4 inch deep. You want it deep enough so that it covers the sides and just the edges of the top of the steak.
Cook it for about 4-5 minutes on one side, flip and cook for another 4-5 minutes on the other side. Remove from the pan and drain on a plate lined with paper towels. Serve with mashed potatoes and white gravy, and we like corn as our vegetable with this meal. Very particular about this we are. You must have the right veggie for the right meal!
Can I just tell you that the leftover gravy was used for homemade biscuits and gravy the next morning and it was great!
Country Fried Steak
Comfort food at it’s finest. This is one of the recipes in my 7-Day meal plan. The breading on this is amazing. Paired with mashed potatoes, gravy and corn and your family will thank you for this meal.
- 4-5 steaks cube or top round, cut into pieces
- 1 cup milk
- 1 large egg
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Canola or vegetable oil for frying
Pour oil into skillet until it’s about 1/4 deep. Heat on medium until water drops pop when sprinkled over oil.
Combine flour and spices in a medium-sized bowl or plate. Whisk milk and egg together in a small bowl.
Dredge meat in flour mixture then dip it into milk mixture until coated. Dip steak back into the flour mixture and thoroughly coat.
Place steak in the pan and cook about 3-4 minutes or until edges begin to brown. Flip over and cook for another 3-4 minutes.
Remove from pan and drain on a plate lined with paper towels.
I’ve used both cube steak and top round for this recipe. I’ve liked the top round better but feel free to use whichever you prefer.
If you’d like the full meal plan and my recipes for homemade mashed potatoes and this easy white gravy, click below!
And for more recipes like this, click here!
