Here’s my guidelines for chicken fried steak:
Chicken Fried Steak
Round steak (all visible fat removed)
Lawry’s Seasoned Salt
Fat of some sort (preferably butter)
Note on measurements: I rarely measure. I use about half a pound of steak per person, and it ALL gets eaten up.
Note on fat: I use enough to cover the bottom of the skillet to a depth of about 1/8 inch, and add more as I need it.
Slice onions and mushrooms. Fry in fat, remove, drain on paper towels, set aside.
Mix flour, seasoned salt, and poultry seasoning. Use enough seasoning that the flour is sort of a light orangy-grey. Cut steak into small bite sized pieces. Pound with meat tenderizer (the utensil, not the enzyme) until QUITE thin. Dredge in seasoned flour, let rest, dredge again. Fry in hot fat, a few at a time, keeping a very close watch on the pieces. Turn once They will cook very quickly, due to being thin. Remove cooked pieces, keep warm, add new pieces until all the steak is cooked.
Make cream gravy from leftover flour and fat.
VERY good with mashed potatoes. I also suggest mixed salad greens and green beans as sides, and sweet ice tea for a beverage. I try to avoid serving another starchy veggie with this meal, as it already has quite enough carbs in it, but peas would go well with it too.
I cannot eat much black pepper at all. I imagine most people would like several grinds of pepper in the flour mix along with the other seasoning.
In our house, this dish is known as “Smashed Steak and Potatoes”, because my daughter used to think that I was smashing the steak when I was tenderizing it, and because I always, ALWAYS serve mashed potatoes with this steak.