Vince and Joe's Gourmet Markets

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Chicken Fried Steak

Ingredients
• 2 pounds beef cube steak
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cup all-purpose flour
• 3 whole eggs, beaten
• Vince & Joe’s seasoned bread crumbs
• 1/4 cup vegetable oil
• 2 cups chicken broth
• 1/2 cup whole milk
• 1/2 teaspoon fresh thyme leaves

Preheat oven to 250 degrees F.
Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour, followed by the eggs and finally in the bread crumbs. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.
Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.
Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.

Wine Pairing Feature Recommended by Ted Ross, Vince & Joe’s Sommelier
Azienda Branko – 2009 Pinot Grigio 750 ml – Collio, Italy $21.99
“Medium bodied, Pinot Grigio from the Collio in northern Italy. 30% of the final blend is aged in new oak for 6 months, giving the wine a nice toasty aroma.”