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Chicken Steak

Sunday, September 18, 2011

I prepare Chicken Steak when I have mood to have some chicken, This is best form of chicken that we can eat it with rice, simple steak or with naan. It gives the same taste every time. Chicken steak is yummy and when i cook it I enjoy its every step. You should too try it and give me feed back. 
Chicken Steak


Beef:                                                               2 pounds  
(Base round, neat of accessed fat)
Salt:                                                                 2 teaspoons
Freshly ground black pepper:                      1 teaspoon
All-purpose flour:                                           1 cup 
Eggs, beaten:                                                3 
Vegetable oil:                                                1/4 cup 
Chicken broth:                                               2 cups
Milk:                                                               1/2 cup
Fresh thyme leaves:                                     1/2 teaspoon


1.    First of all preheat oven to 250 degrees F.

2.    Cut the meat with the grain into 1/2-inch broad slices. Flavor every piece on both sides with the salt and pepper. Put the flour into a pie pot. Add the eggs in another pie pan. Scour the meat on both sides in the all purpose flour. Tenderize the meat, using a needling spoon, until every slice is 1/4-inch fat. Once tenderized, roll the meat again in the flour, now put them in egg and to end with in the flour again. Do again with all the pieces of meat. Place aside before cooking for 10 to 15 minutes.

3.    Put sufficient oil to cover the underneath of a 12-inch high from slices and fry over medium-high heat. Once the oil begins to spark, put the meat in groups being careful not to full the pan. Fry each piece on both sides until golden brown, for almost 4 minutes for each side. Remove the steaks to a wire rack set in a half sheet pan and place them the oven. Repeat until all of the meat is browned.
4.    Add the left vegetable oil, or at least 1 tablspn, in the pan. Whisk in 3 tablspn flour left over from the dredging. Put the chicken broth and deglaze the pan.

5.     Cook until the gravy comes to a boil and start to thicken. Add milk and thyme and cook until the gravy make a skin the back of a spoon, almost 5 to 10 minutes. Flavor to taste, with more salt and pepper, if need.

Serve the gravy over the Chicken steaks.



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