Prior to modern food safety practices and methods of food storage, the fine art of “making tough cuts of meat palatable” was a necessity; breading and frying often did the trick. Some food historians assert that chicken-fried steak is a descendant of Wiener schnitzel, a similar dish traditionally made with veal rather than beef that was brought to America by German immigrants who would eventually take it to Texas.
This combination has been a mainstay when ever the term home cooking comes in to play. Try this ultimate from scratch home made version.
1-1/4 cups all-purpose flour, divided
2 large eggs
1-1/2 cups milk, divided
4 beef cubed steaks (6 ounces each)
1-1/4 teaspoons salt, divided
1 teaspoon pepper, divided
Oil for frying
1 cup water
Place 1 cup flour in a shallow bowl. In a separate shallow bowl, whisk eggs and 1/2 cup milk until blended. Sprinkle steaks with 3/4 teaspoon each salt and pepper. Dip in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour.
In a large skillet, heat 1/4 in. of oil over medium heat. Add steaks; cook 4-6 minutes on each side or until golden brown and a thermometer reads 160°. Remove from pan; drain on paper towels. Keep warm.
Remove all but 2 tablespoons oil from pan. Stir in the remaining 1/4 cup flour, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth; cook and stir over medium heat 3-4 minutes or until golden brown. Gradually whisk in water and remaining milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Serve with steaks and mashed potatoes.