Chicken-Fried Steaks

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        FOOD FUNNY
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Here's another good one from our friend in South Africa, Rosemary Zwick:

I was waiting tables at a country club when an elegantly dressed woman
spilled Manhattan clam chowder all over her
white linen skirt. She began furiously dabbing at it with a napkin.
Having plenty of experience with getting out food stains, I asked, "Can
I bring you some club soda?"

"Young lady," she barked, "I'll be the judge of when I've had enough to
drink. Bring me another martini!"

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           TODAY'S RECIPE
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The "chicken-fried" description refers to the fact that the meat is
coated and fried in the same manner as chicken. Just about any meat can
be done in this manner including pork, venison, buffalo, turkey, and yes, even chicken.

Chicken-Fried Steaks

4-6 eye-of-round, sirloin, or other beef steaks, tenderized by pounding with a meat mallet
Chili powder to taste
All-purpose flour for dredging
Salt and freshly ground pepper to taste
2 eggs, beaten with
1/2 cup (125 ml) milk
Oil or bacon grease for frying

Season the steaks generously with chili powder and refrigerate for at
least 1 hour. Combine the flour with the salt and pepper in a shallow
pan. Dredge the steaks in the flour mixture, dip into the egg and milk
mixture, and coat with the flour mixture again. Heat the oil in a large
heavy skillet over moderate heat until a small piece of steak batter
sizzles when dropped into the oil, about 350F (180C). Fry the steaks 2
or 3 at a time until crisp and browned on both sides and the meat is
cooked through, 3 to 5 minutes. Drain on paper towels and serve immediately.
Serves 4 to 6.
Received on Wed Sep 19 21:16:29 2007