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Southwestern Chicken Fried Steak

Posted on: March 22nd, 2010

Proper chicken fried steak is a thing of beauty – and for the lover of Southwestern foods, it just doesn’t get any prettier than this!  A pork or beef cube steak in a tasty masa flour breading over green chili gravy with an egg on top – savor this special supper (or breakfast) with someone you love!  Supper’s Ready!  Let’s Eat!

Chicken Fried Steak with Green Chili and Egg

 

The perfect sauce for smothering!

2/3 cup masa harina
1/3 cup flour
3/4 tsp ground cumin
3/4 tsp dried oregano
3/4 tsp granulate garlic or garlic powder
1/4 tsp black pepper
1/4 tsp Kosher or fine sea salt, plus more for finishing as desired
pinches of chile powder or ground chiles (optional)
6 extra large eggs, separated
2 TBS butter (optional)
2-3 TBS canola or peanut oil
4 thin beef or pork cube steaks, about 6 oz each and 1/4 inch thick
1-2 pints Tony’s Green Chili Sauce or Tony’s Homemade Pork or Chicken Green Chile, warmed (or my Green Chile Gravy recipe follows)

Place four plates in oven and preheat to 150 degrees.  Combine the masa harina, flour, cumin, oregano, garlic powder, pepper, salt and chiles (if using) in a wide shallow bowl. Lightly beat 2 of the eggs in another wide shallow bowl.

Dredge cube steaks in flour mixture and shake off excess, dip in beaten egg and then coat evenly in the flour mixture.

Heat a large, heavy frying pan over medium high heat (about 340-360°) melt the butter with the oil (or use all oil). Add breaded cube steaks to pan two at a time. Brown first side well, turn and repeat until browned and cooked through – about 3-4 minutes per side depending on conditions and thickness. Transfer to a shallow pan with a rack or lined with paper towel. Sprinkle lightly with salt (optional) and hold in oven until ready to serve.

Meanwhile heat chili and cook eggs sunny side up or over easy. Spoon green chile onto warmed plates, top with chicken fried steak and crown with a soft cooked egg (optional). Serve immediately for breakfast with potatoes and fruit or for supper with Mexican rice and guacamole salad – flour or corn tortillas on the side. Serves 4. Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com — www.TonyRosacciCatering.com

Green Chile Gravy
1 TBS each butter and oil
2 TBS. All purpose flour, or masa
1 clove garlic, minced
1/2 to 1 small onion, minced
8-12 roasted chiles, peeled, seeded and chopped
2 cups rich chicken stock (More Than Gourmet’s Glace de Poulet suggested)
cumin and oregano to taste
pinches of sea salt, black pepper
pinches of sugar to taste (optional)
other: tomato cubes, corn kernels, minced squash, bell peppers, beans, leftover potato cubes.

In a skillet over medium-high heat stir together flour and oil to produce a golden roux. Stir in chiles, stock and remaining ingredients and simmer to soften ingredients and thicken, about 15 minutes, taste and adjust – adding more stock or seasonings to taste.

Use as a smothering sauce over chicken fried steak, grilled meats, burritos, etc. -Chef Mick Rosacci, Tony’s Market

Chefs Note: 1) Great with veggies; such as corn, summer squash, beans, bell peppers, etc. 2) For a more textured gravy; reserve items such as corn and tomatoes until the end of cooking. 3) Stocks can be very salty, so be careful adding salt. I suggest More Than Gourmet stocks – natural, concentrated, and low sodium. 4) Pinches of sugar can help control excessive heat.

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