Chicken Fried Steak
Tender beef cutlets pounded thin, dredged in seasoned flour, and pan-fried to golden perfection—a crispy, juicy classic that's endlessly adaptable with your choice of meat, coating, and sauce.
Ingredients
Method
Pat the beef cutlets dry with paper towels. Place one cutlet between plastic wrap or in a heavy-duty zip bag and pound with a meat mallet until ¼ inch thick, being careful not to tear. Repeat with remaining cutlets.
In a shallow dish, whisk together flour, salt, black pepper, paprika, and garlic powder. Pour buttermilk into another shallow dish.
Working one cutlet at a time, dip into buttermilk, letting excess drip off, then dredge thoroughly in the seasoned flour, coating both sides and pressing gently so it adheres. Transfer to a clean plate.
Heat oil and butter in a large skillet over medium-high heat until shimmering (about 2 minutes). Carefully add the cutlets in batches—do not overcrowd the pan.
Fry for 3–4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
Arrange steak on a serving platter. Top with sliced onion and fresh parsley if desired. Serve with a squeeze of lemon or lime juice and your choice of gravy or sauce on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →