Matt's Chicken-Fried Steak

Matt's Chicken-Fried Steak
Photo by Charles Walton


  • ¾ to 1 cup buttermilk**
  • 1 ½ cups (6 ounces) shredded Monterey Jack cheese (optional)
  • Cream Gravy (optional)
  • Garnishes: cherry tomato wedges, avocado, fresh cilantro sprigs, sliced red chile pepper
  • 1/3 cup vegetable oil
  • 2 to 3 cups soft breadcrumbs*
  • 1 teaspoon salt
  • + 3 more ingredients
    • ½ teaspoon pepper
    • 1 ½ pounds ground round or (1/2-inch-thick) round, sirloin, or flank steak
    • 6 (6-inch) corn tortillas (optional)

Form ground round into 6 patties, or trim any fat from round, sirloin, or flank steak, and cut into 6 equal pieces. Place steak pieces, 1 at a time, between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet. Combine breadcrumbs, salt, and pepper in a large...

View full recipe at My Recipes


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