Chicken Fried Steak In Jalapenos

Recipe Ingredients

2 lbs	908g / 32oz	Round steak cut 1/2 inch thick twice tenderized by the butcher
1 cup	237ml	Liquid from pickled jalapenos
2		Eggs
2 cups	125g / 4.4oz	All-purpose flour
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Black pepper
		Vegetable shortening

Recipe Instructions

Cut the steak into four equal portions. Pound the portions, if needed, until each is about 1/3 to 1/4 inch thick. Arrange the steaks in a shallow non-reactive dish, and pour 1 cup of the jalapeno liquid over them. Marinate the steaks in the jalapeno liquid for 2 hours. Most of the liquid will be absorbed into the steaks. Drain and blot lightly to remove excess moisture from the surface.

Mix an additional 2 tablespoons jalapeno liquid with the egg in a shallow dish. Stir together the flour, salt and pepper in another dish. Dredge the steak in the flour, then dip it in the egg, and back in the flour.

Put enough shortening into a cast iron skillet so that the steaks will be half-immersed in it during the frying. Warm the fat over medium heat. Add carefully, turn once, until the meat is fully cooked through and the crumb coating is brown and crisp, about 8 minutes total. Drain the steaks, and transfer them to a platter. Keep them warm while you prepare Cream Gravy from the drippings.

Place the steaks on separate plates, add Paris's Best French Fries and cover both generously with the gravy. Serve immediately.

Posted to the BBQ List by Gary Wiviott <[email protected]> on Aug 20, 1998.

Source:
Best Barbeque Recipes by Mildred Fischer

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