Search results
Results From The WOW.Com Content Network
When deep-fried, it is usually referred to as "chicken-fried steak". Pan-fried versions are typically referred to as "country-fried steak". [1] Chicken-fried steak resembles the Austrian dish Wiener schnitzel and the Italian dish cotoletta alla milanese, which is a tenderized veal or pork cutlet, coated with flour, eggs, chicken stock cube, and ...
Cube steak or cubed steak is a cut of beef, usually top round or top sirloin, tenderized and flattened by pounding with a meat tenderizer. The name refers to the shape of the indentations left by that process (called "cubing"). [1] This is the most common cut of meat used for the American dish chicken-fried steak.
A steak dinner for less money? Sign us up! For premium support please call: 800-290-4726 more ways to reach us
The tail, which is generally unsuitable for steaks due to size inconsistency, can be used for Tournedos, rounds too small to serve as an individual filet mignon-sized entre, typically plated as a pair and often cooked with bacon or lard for added richness, or used in recipes where small pieces of a tender cut are called for.
Dredge steaks, on all sides, in flour mixture. Heat 1/2 inch oil in a high-sided pan or cast-iron skillet over medium heat until shimmering but not smoking (about 350°F with an instant-read ...
This cut is actually two steaks — the New York strip and the filet mignon — separated by a bone. With the combination of the full, meaty flavor of the strip and the tender filet, I recommend ...
Move the cooked onions over to the edge of the pan and increase the heat. Add another tablespoon of oil. Season the steaks on both sides with salt and pepper and put them in the pan. Cook for 45 seconds on each side. Turn off the heat and take the steaks out of the pan to rest.
Lighter Side. Medicare. new