Title: Chicken Fried Steak
 Categories: Beef
      Yield: 1 servings
 
--------------------COMBINE, MIXING WELL-------------------------
      1    Egg, slightly beaten
    1/2 c  Buttermilk
    1/2 c  Water
      1 ts Worcestershire sauce

------------------SET LIQUIDS ASIDE.  MIX-----------------------
    2/3 c  Breadcrumbs
  1 1/3 c  Flour
    1/2 ts Salt
    1/2 ts Pepper

-----------------------NOW, YOU NEED----------------------------
      6    (4-oz.) cubed steaks
 
  It is a "minute" or "cube" steak (steaks bought in a store already
  "tenderized") or round steak pounded out thin, breaded and fried in
  hot oil so it develops a crust like typical fried chicken.  The steak
  should be around 1/4 inch thick.  It's served topped with a white
  cream (or milk) gravy.
  
  Dip steaks in buttermilk mixture, dredge in flour mixture.  Let stand
  for 10 minutes on paper towels.  Fry steaks in 1/4" vegetable oil in
  a heavy skillet at medium high heat (375F) until browned, adding oil
  as necessary. Remove steaks and drain on paper towels.
  
  Pour off pan drippings, reserving 3 Tb. drippings.  Add 1/4 cup of
  flour; stir over medium heat until bubbly.  Boil 1 minute, stirring
  constantly. Add 2 cups milk; cook until thickened, stirring
  constantly. Stir in 1/2 tsp. salt and 1/2 tsp. pepper.  Add steaks to
  gravy. Cover and simmer for 5 minutes.
  
  NANCY HATTAWAY From "Southern Living Annual Recipes, 1988"
  
  I won't even begin to enter the fat and calorie information on this
  one.
  
  NOTE:  This is a Southern version.  Generally in Kansas, where I come
  from, the recipe would be much simpler++just a pounded steak dredged
  in flour and fried served with a simple milk gravy.