SOUTHERN CHICKEN FRIED STEAK {MILANESA}

This Southern classic, SOUTHERN CHICKEN FRIED STEAK {MILANESA}, is finger-licking good! It’s crunchy, tender, comfort food that’s a staple in many Southern homes. Go ahead, treat yourself!

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SOUTHERN CHICKEN FRIED STEAK {MILANESA}

Sometimes a southern girl just has to cook southern food. Today was one of those days! 

My Granny made the best Chicken Fried Steak. She always made that and Skillet Potatoes when I visited her. So these two dishes along with mac and cheese are my go-to comfort foods.

WHAT DO I NEED TO GET STARTED?

• *Cube beef steaks (about 1 and 1/2 pounds). Cube steak is a thin beef steak that’s already been tenderized. Originally it was tenderized so that a tough cut of meat could be cooked quickly yet still be tender.
• All-purpose flour. You can use just flour to coat them but the steaks will be crunchier is you use bread crumbs too.
• Salt.
• Black pepper.
• Eggs.
• Bread crumbs. Creates a crunchier steak. You can also use crushed saltine crackers.
• Minced garlic. Fresh is more flavorful but you can use garlic powder
• Vegetable oil. You’ll need a high heat oil for frying. The best oil for frying per Taste of Home: Avocado oil · Safflower oil · Peanut oil · Soybean oil · Corn oil · Sunflower oil · Cottonseed oil · Canola oil.
• Lime or lemon. Optional but if you’ve never squeezed citrus over fried steak it’s a game-changer. 

You can also use thick chicken cutlets in this recipe.

TIPS FOR MAKING CHICKEN FRIED STEAK

• You want the meat to be nice and thin to cook quickly. If the meat is too thick, use a flat meat mallet and pound it flatter.
• Use tongs for dredging to keep your hands from getting messy.
• Serve with rice, refried beans, fried potatoes, Mexican spaghetti, squash, or salad.
• This meat is excellent served as a torta.

HOW DO I STORE LEFTOVER CHICKEN FRIED STEAK?

• Store in an airtight container in the refrigerator for up to 5 days.
• I like to reheat it in the oven so that it stays crispy.

WANT MORE YUMMY SOUTHERN RECIPES? TRY THESE!

1. Skillet Sausage Potatoes and Green Beans 
2. Sausage Potato Hash
3. 20-minute Sausage Cabbage and Potatoes
4. Cream Cheese Buttermilk Biscuits
5. Slow Cooker Cube Steak
6. Pork Schnitzel
7. Chocolate Gravy
8. Easy Balsamic Marinade or Salad Dressing

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Got any questions? I’m happy to help. As well, if you enjoy this recipe, I hope you’ll leave a comment with 5 STARS. Thanks! 

SOUTHERN CHICKEN FRIED STEAK {MILANESA}

This is a classic Southern recipe. Cube steak is battered and fried to a golden brown.

Author: Paula

5 from 9 votes

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Servings: 6 servings

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Ingredients

• 6 thin-cut (about 1 1/2 pounds) beef cube steaks
• 1 cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• 4 large eggs well beaten
• 2 cups bread crumbs you can also use crushed saltine crackers
• 1 teaspoon garlic clove minced
• Vegetable oil for frying
• Lime for serving, optional

Instructions

• Set your ingredients out.
  
• Set up 3 dredging stations in shallow dishes. One dish with flour, salt, and pepper.  A second with the very well-beaten eggs, and the third with the bread crumbs and minced garlic.
  
• Dredge each piece of meat in the flour, then the egg, and lastly in the bread crumbs.
  
• Heat a half-inch of oil in a large skillet over medium-high heat.
• Place a piece of meat in the hot oil. 
  
• You may be able to cook two pieces at a time, but do not overcrowd the pan.
• Cook for 3 minutes per side. Repeat until all the meat has cooked.
• Squeeze fresh lemon or lime on the meat when serving. Serve with your favorite side dishes.
  

Nutrition

Calories: 269kcal | Carbohydrates: 42g | Protein: 11g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 700mg | Potassium: 147mg | Fiber: 2g | Sugar: 2g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 3mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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