Matt's Chicken-Fried Steak

Matt's Chicken-Fried Steak Recipe
Photo: Charles Walton; Styling: Mary Lyn Hill

Recipe from


Ingredients

1 1/2 pounds ground round or (1/2-inch-thick) round, sirloin, or flank steak
2 to 3 cups soft breadcrumbs*
1 teaspoon salt
1/2 teaspoon pepper
3/4 to 1 cup buttermilk**
1/3 cup vegetable oil
6 (6-inch) corn tortillas (optional)
1 1/2 cups (6 ounces) shredded Monterey Jack cheese (optional)
Garnishes: cherry tomato wedges, avocado, fresh cilantro sprigs, sliced red chile pepper

Preparation

Form ground round into 6 patties, or trim any fat from round, sirloin, or flank steak, and cut into 6 equal pieces. Place steak pieces, 1 at a time, between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet.

Combine breadcrumbs, salt, and pepper in a large shallow dish. Dredge patties or steak pieces in breadcrumb mixture. Dip into buttermilk, and dip again in breadcrumb mixture.

Heat oil in a large skillet over medium-high heat until hot. If desired, add corn tortillas, 1 at a time, and cook until crisp. Drain, pressing between layers of paper towels.

Add patties or steak to hot oil; cook 3 to 5 minutes on each side or until crisp. Remove from heat, reserving 3 tablespoons drippings if making Cream Gravy. Drain patties or steak on paper towels.

Place patties or steak on tortillas, if desired. Top with sauce of your choice, and sprinkle with cheese, if desired. Broil 5 inches from heat (with electric oven door partially open) until cheese melts. Garnish, if desired.

*1 cup all-purpose flour or 1/4 (15-ounce) box saltine crackers (about 40 crackers), coarsely crushed, may be sustituted for breadcrumbs.

** 1/2 cup milk a nd 2 large eggs, stirred together, may be sustituted for buttermilk.

Note:

Chef Matt Martinez, Jr.,

Rancho Martinez Restaurant, Dallas, TX,

January 1997
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