Classic Chicken Fried Steak vs. Braised Pressed Chicken Fried Steak
ID: 73de5246...
This recipe compares a nostalgic classic Southern chicken fried steak made with tenderized cube steaks and a crispy saltine cracker crust to a modern gourmet version featuring tender red wine braised chuck roast that is pressed, panko-breaded, and served with a spicy Fresno chili gastrique.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Prep both steak types: soak cube steaks in milk for the classic version, or sear and red wine braise the chuck roast for the gourmet version. → For the classic version, dredge the cube steaks in seasoned crushed saltine crackers, pan-fry until golden, and make a cream gravy from the pan drippings. → For the gourmet version, cool and press the braised beef flat for 24 hours, cut into thick blocks, coat with panko, and fry until crispy. → Boil sugar and vinegar to create a syrup, then stir in chilies, garlic, and lemon zest to make the sweet-spicy gastrique. → Plate the classic steak with gravy and mashed potatoes, and plate the gourmet beef bars with the gastrique and a light carrot salad.
Cooking Steps
Brief Cooking Order
Prep both steak types: soak cube steaks in milk for the classic version, or sear and red wine braise the chuck roast for the gourmet version. → For the classic version, dredge the cube steaks in seasoned crushed saltine crackers, pan-fry until golden, and make a cream gravy from the pan drippings. → For the gourmet version, cool and press the braised beef flat for 24 hours, cut into thick blocks, coat with panko, and fry until crispy. → Boil sugar and vinegar to create a syrup, then stir in chilies, garlic, and lemon zest to make the sweet-spicy gastrique. → Plate the classic steak with gravy and mashed potatoes, and plate the gourmet beef bars with the gastrique and a light carrot salad.
Introduction
This recipe compares a nostalgic classic Southern chicken fried steak made with tenderized cube steaks and a crispy saltine cracker crust to a modern gourmet version featuring tender red wine braised chuck roast that is pressed, panko-breaded, and served with a spicy Fresno chili gastrique.
Step 1
For the Classic version: Submerge 4 tenderized cube steaks in whole milk or buttermilk in an 8x8 baking dish. Let soak at room temperature for 15-20 minutes, or overnight in the refrigerator.
Step 2
Place 2 sleeves of saltine crackers in a large plastic bag. Force out the air, seal it, and use a rolling pin to crush them coarsely (do not grind into a fine powder).
Step 3
In a shallow baking dish, combine the crushed saltines with 3 handfuls of all-purpose flour, 2-3 tablespoons of salt, and a generous amount of fresh black pepper. Mix thoroughly to create the dredge.
Step 4
Fill a deep 12-inch cast-iron skillet with oil until it is about 1 inch deep. Heat over medium-high heat until shimmering.
Step 5
Remove the cube steaks from the milk, letting the excess drip off. Place them into the cracker-flour dredge, cover completely, and press firmly so the coating sticks. Repeat for all steaks.
Ingredients List
Important Notes
Do not crush the saltine crackers into a fine powder; coarse pieces are essential to create the iconic crunchy texture of the classic steak's crust.
When frying, ensure the oil is hot enough so the breading crisps immediately instead of absorbing oil and becoming soggy.
Be careful when making the gastrique syrup, as it can burn easily if left unattended or over-reduced into a hard candy state.
Chilling and pressing the braised chuck roast for a full 24 hours is crucial to ensure the tender meat holds its shape during cutting, breading, and frying.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...