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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.
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Flank steak is a budget-friendly cut of meat that's quick and easy to cook. With these flank steak recipes, you can make fajitas, stir fry, and grilled dishes!
Pan-fry on high heat until golden brown and a bit crispy around the edges, 10 minutes. Move the cooked onions over to the edge of the pan and increase the heat. Add another tablespoon of oil.
Chicken-fried steak – American breaded cutlet dish; Delmonico steak – Preparation of beef popularised in New York City; Fajita – Tex-Mex dish – term originally referred to the cut of beef used in the dish which is known as skirt steak. [1] Finger steaks – Deep-fried steak strips; Hamburg steak – German patty of ground beef
This includes fried chicken, chicken wings on top of waffles, fried catfish nuggets, fried and/or smothered pork chops, baked mac 'n' cheese, and country-fried steak and gravy as main entrees.
Beef steaks are usually grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized (cf. cube steak).