![]() ![]() The frying medium has traditionally been shortening, but butter and lard have sometimes been used instead. Chicken-fried steak is typically deep-fried and served with cream gravy, while country fried steak is typically fried in a skillet and served with brown gravy. ![]() It is then immersed in egg batter or buttermilk, then dredged in flour to which salt, pepper, and often other seasonings have been added. Preparation Ĭhicken-fried steak is prepared by taking a thin cut of beefsteak and tenderizing it by pounding, cubing, or forking. Ĭhicken-fried steak is among numerous popular dishes which make up the official state meal of Oklahoma, added to the list in 1988. Ī 1943 American cookbook recipe for Wiener schnitzel includes a white salt and pepper cream gravy. The Oxford English Dictionary's earliest attestation of the term "chicken-fried steak" is from a restaurant advertisement in the 19 June 1914 edition of the Colorado Springs Gazette newspaper. The recipe for what we now know as chicken-fried steak was included in many regional cookbooks by the late 19th century. The Virginia Housewife, published in 1838 by Mary Randolph, has a recipe for veal cutlets that is one of the earliest recipes for a food like chicken-fried steak. Lamesa, the seat of Dawson County on the Texas South Plains, claims to be the birthplace of chicken-fried steak, and hosts an annual celebration accordingly. The precise origins of the dish are unclear, but many sources attribute its development to German and Austrian immigrants to Texas in the 19th century, who brought recipes for Wiener schnitzel from Europe to the USA. ![]()
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