Rip's Chicken Fried Steak Rip's Chicken Fried Steak

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Thread: Rip's Chicken Fried Steak

  1. #1
    Join Date
    Sep 2011
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    Default Rip's Chicken Fried Steak

    Rip, I read an interview with you recently where you claimed to make a mean chicken fried steak. I, being from England, have never heard of a chicken fried "steak". What is it, and how does one make it Rip style? I need to make a few new dishes on X-mas day, and there will be Amerrycuns present.

    Cheers.

  2. #2
    Join Date
    Jul 2007
    Location
    North Texas
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    It is a steak fried in a pan like a piece of chicken. Use a tenderized pork cutlet for the best flavor, or beef if you prefer. The cutlet must be either tenderized like a cube steak or beaten with a meat hammer. Salt and pepper the steak, roll it in flour, dip the rolled steak in a batter made of egg and milk, then roll it again in flour. Fry it in a heavy skillet in a half-inch of bacon grease, fairly hot, turning it only once when brown. It is traditionally served with cream gravy made with the drippings in the pan. I have make it for friends in the UK, to a warm reception.

  3. #3
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    Apr 2011
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    Lubbock, Texas
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    Rip is apparently the Paula Dean of the strength world.

  4. #4
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    Jun 2010
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    Yesler's Palace, Seattle, WA
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    Anyone who doesn't like CFS is... I don't know. Damnit. Now I really want CFS and gravy.

    Sounds like you favor pork on this front, Rip. That's something of a specialty in my part of the country, but I tend to come down on the side of the beef.

    How spicy do you like your gravy?

  5. #5
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    Jul 2007
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    North Texas
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    I eat them dry. My dad had a cafe while I was growing up, and he made them out of pork. They were the best in town, and nobody knew why.

  6. #6
    Join Date
    Jan 2011
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    My girlfriend's a vegetarian and non-gifted cook, one time she surprised me with 5lb of CFS, except she mistook the flour for pancake mix somehow. But protein is protein.

  7. #7
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    Oct 2008
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    Iceland
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    That's called a schnitzel around here and what it has to do with chicken is beyond me ;-)

    In Germany/Switzerland/Austria it used to be pretty nearly the only food available when I drove around there a bit about 25 years ago. They're probably more cosmopolitan nowadays.

    I make a pretty good schnitzel myself. My favourite variant is an old recipe of my mom's with a gravy made with sour cream and lemon juice.

  8. #8
    Join Date
    Sep 2011
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    Well that sounds delicious and suffiiciently calorie dense too. Thanks for the recipe!

  9. #9
    Join Date
    Apr 2010
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    1,581

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    Quote Originally Posted by Mark Rippetoe View Post
    It is a steak fried in a pan like a piece of chicken. Use a tenderized pork cutlet for the best flavor, or beef if you prefer. The cutlet must be either tenderized like a cube steak or beaten with a meat hammer. Salt and pepper the steak, roll it in flour, dip the rolled steak in a batter made of egg and milk, then roll it again in flour. Fry it in a heavy skillet in a half-inch of bacon grease, fairly hot, turning it only once when brown. It is traditionally served with cream gravy made with the drippings in the pan. I have make it for friends in the UK, to a warm reception.
    I am going to try this out on Friday night after work with my new cast-iron skillet. Looking forward to it!

  10. #10

    Default

    Quote Originally Posted by Mark Rippetoe View Post
    I eat them dry. My dad had a cafe while I was growing up, and he made them out of pork. They were the best in town, and nobody knew why.
    Your dad made schnitzel.

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