SOUTHERN CHICKEN FRIED STEAK {MILANESA}

Ingredients

• 6thin-cut beef cube steaks (about 680 g)
• 125 g (1 cup)plain flour
• 1 teaspoonsalt
• ½ teaspoonblack pepper
• 4 largeeggs, well beaten
• 220 g (2 cups)breadcrumbs (or crushed saltine crackers)
• 1 teaspoonminced garlic
• as neededoil for frying
• to taste, optionallime, for serving

Instructions

1. 1

   Set out ingredients

   Set all the ingredients out before you begin.

2. 2

   Prepare coating stations

   Set up three shallow dishes. Put the flour, salt and pepper in the first, the very well-beaten eggs in the second, and the breadcrumbs and minced garlic in the third.

3. 3

   Coat the steaks

   Dip each steak first in the flour, then in the egg, and finally in the breadcrumb mixture.

4. 4

   Heat the oil

   Pour oil to a depth of 1.3 cm (½ inch) into a large frying pan and heat over a medium-high heat.

5. 5

   Start frying

   Carefully place one piece of meat in the hot oil.

6. 6

   Avoid overcrowding

   You may be able to fry two pieces at a time, but leave enough room in the pan and do not overcrowd it.

7. 7

   Cook the steaks

   Fry each piece for 3 minutes per side. Work in batches and repeat until all the meat is cooked.

8. 8

   Serve with citrus

   Squeeze fresh lemon or lime over the meat when serving, and accompany it with your favourite side dishes.

What is chicken fried steak?

Chicken fried steak is a Southern American dish made with tenderised beef that is breaded and fried much like fried chicken. Despite the name, it contains beef rather than chicken.

This version uses cube steaks and a three-part coating of seasoned flour, beaten egg and garlicky breadcrumbs. The thin steaks cook quickly, while the crumb coating gives them a crisp outside.

Nutrition and macros by portion

The nutrition label shows one serving as written: 269 calories, 11g protein, 42g carbs, 5g fat.

The beef and eggs contribute protein, while the flour and breadcrumbs supply most of the carbohydrates. The frying oil and egg account for much of the fat; serve a steak with vegetables or salad for a more balanced plate.

The coating stations

Flour first: the seasoned flour gives the egg something to cling to and helps the crumb layer adhere. Shake off any loose excess before moving the steak to the egg.

Egg and crumbs: coat the steak thoroughly in well-beaten egg, then press it into the breadcrumbs mixed with minced garlic. A complete coating helps protect the meat and brown evenly.

Frying without a soggy crust

Hot oil: heat the oil over a medium-high heat before adding the first steak. The method does not give an exact temperature, so look for oil that is hot enough to start frying the coating promptly without smoking.

Room to fry: cook one or two steaks at a time only if they fit without crowding. Too many pieces can cool the oil and make the coating less crisp.

How to judge doneness

Timing: fry each steak for 3 minutes per side, as directed, and repeat in batches until all the meat is cooked. The thin, tenderised steaks are intended to cook quickly.

Colour: look for a golden-brown crumb coating and check that the meat is cooked through before serving. If a steak needs more time, continue cooking it rather than relying on colour alone.

Choosing the crumb

Breadcrumbs: these make a substantial, crisp coating and take on the flavour of the garlic. Keep them in a separate dish from the flour and egg so the stations stay easy to use.

Saltine crackers: crushed crackers are offered as an alternative. Crush them to a crumb-like texture so they coat the steaks evenly.

Serving the steaks

Citrus finish: squeeze fresh lemon or lime over the fried meat just before eating. It adds a bright contrast to the savoury crumb.

Side dishes: serve with your favourite accompaniments. A vegetable side can balance the plate, while potatoes or bread make it more substantial.

Recipe notes & tips

• Set up all three coating dishes before handling the raw steaks.
• Beat the eggs very well so they coat the meat evenly.
• Press the breadcrumbs gently onto each steak to cover the surface.
• Fry in batches if needed, keeping space between the pieces.
• Let excess oil drain briefly after frying before serving.

Variations

• Use saltines: swap the breadcrumbs for crushed saltine crackers, as suggested in the recipe.
• Add black pepper: increase the pepper in the flour for a more pronounced seasoning.
• Try lemon: squeeze fresh lemon over the steaks instead of lime.
• Serve with gravy: add a favourite gravy alongside the fried steak.
• Add herbs: mix a small amount of dried herbs into the breadcrumbs for an aromatic variation.

Common mistakes to avoid

• Skipping a coating stage: follow the flour, egg and breadcrumb order so the crumb has a base to cling to.
• Wet, clumpy crumbs: keep the three mixtures in separate dishes and coat each steak in sequence.
• Crowding the pan: fry no more than two pieces at a time, and use batches if space is tight.
• Oil not hot enough: heat it over medium-high before adding the steak so the coating begins frying promptly.
• Frying by colour alone: use the stated 3 minutes per side as a guide and make sure the meat is cooked through.

How to store

Refrigerate leftover cooked steaks in a covered container and use within 3 days. Reheat in an oven or frying pan until hot throughout to help the coating regain some crispness.

Frequently asked questions