Eats & Treats: Homemade Easy Pan Seared Chicken Fried Steak
How was your weekend sweet friend? I hope you enjoyed yours because it was so hot here that a belle could hardly think. If you’ve visited the South, then you know how humid it gets. Though it was scorching outside, Shermika and I were nice and cool in the house when we weren’t out shopping.
We did a little thrifting and worked up an appetite (wait until we show you our items). What does every belle need after a long day of shopping and hunting deals? A hot fab dinner. The sis and I cooked pan seared chicken fried steak with potatoes and calliflower.
Dinner was on the table in less than 30 mintues and I can’t complain about that. Here’s how we made it:
Clean, cut and place these in the oven first because they will take the longest to cook. Cook until fork tender.
Chopped steak is an inexpensive cut that is very tender. Season to your liking and flour them with about 1 TBSP on each side.
Add 2 TBSP of Canola or Olive Oil to your pan and make sure it’s screaming hot before adding your meat.
Cook for about 3-4 minutes on each side and don’t flip them over until at least this amount of time. They will be crispy, but since they aren’t deep fried be careful because the breading may be a little fragile around the edges.
ff This is my easy go-to pan gravy. Add about 1TBSP of corn starch to 1/2 cup of chicken broth. Next, pour into the same pan you cooked your meat in. Crank the heat and whisk until thick. Add a pinch of salt and your fave seasonings!
Easy, huh? What did you cook this weekend? Anything yummy?