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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (241g) Recipe makes 8 servings The following items or measurements are not included below: 1 teaspoon seasoning salt |
||
| Calories 409 | ||
| Calories from Fat 83 | (20%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.3g | 14% | |
| Saturated Fat 3.3g | 16% | |
| Monounsaturated Fat 3.4g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 177mg | 59% | |
| Sodium 410mg | 17% | |
| Potassium 669mg | 19% | |
| Total Carbohydrate 37.4g | 12% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 0.3g | ||
| Protein 40.9g | 81% | |
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Luby's Cafeteria Chicken Fried Steak
By: Molly53
Mar 27, 2006
“Chicken frying” steak originated as a way of tenderizing less-tender yet great-tasting cuts of meat. No Southern cookbook is complete without a recipe for this regional favorite. Use any flour remaining from the breading process for the cream gravy. From the Luby's Cafeteria 50th Anniversary Cookbook.
SERVES 8
Ingredients
- 3 extra-large eggs
- 1 cup milk
- 1 teaspoon salt
- 1 teaspoon seasoning salt
- 1/2 teaspoon pepper
- 3 cups all-purpose flour
- 2 1/2 lbs round steaks, cut 1/2 thick in 8 serving pieces (if you don't want to pound the meat yourself, have the butcher run it through the tenderizer at the)
- vegetable oil, for frying
Directions
1
In shallow bowl, whisk together eggs, milk, salt, seasoned salt, and pepper until well blended.2
Place flour in separate shallow bowl.3
Pound meat with meat mallet to ¼” thickness.4
Coat with flour, shaking off excess.5
Dip into egg mixture, then again into flour, coating evenly.6
Heat about 1/8” oil in large skillet over medium heat.7
Add meat and cook 3 to 4 minutes on each side or until browned and cooked through.
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- Course > Main Dish
- Main Ingredient > Meat > Beef
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 30 mins
- Preparation > Inexpensive
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Occasion > Taste/Mood > Comfort Food
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Chef #530238
On Jul 17, 2007
luby's chicken fried staek tastes great hanging out under the heat lamp all day fresh and home made is even better and to the comment about the batter staying on during frying even the luby's people that make them all the time have that trouble so unfortunately you didn't do any thing wrong just cut into it with the meat
From: shapeweaver
On Aug 20, 2007
As I've never eaten at a Luby's before to compare the taste,but I have eaten alot of Chicken Fried Steak.And this recipe rates right up there with it being some of the best I've ever eaten.Since there was just my SO and myself I only made half of the recipe.Instead of using 3 eggs I used just one, mixed 1/2 cup milk,for the amount of flour I used 1 1/4 cup,omited the salt,kept the amount of pepper the same,and used 1 1/4 teaspoons of seasoning salt.The directions were so "right on the money" even a beginner could make this recipe without any trouble.Thank you for posting,this will be made again."Keep Smiling 
"
From: CutiePieHentai
On Aug 7, 2006
I made this, adding a bit of oregano to the flour and it was superb! A hint to pass on to those who don't like "club fingers" or who have trouble keeping the batter on- use a second set of tongs (not those used in cooking) to transfer from the flour to the egg to the flour and then the pan. And oil that is too hot or not hot enough can also lead to loss in the pan.
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