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• Total Time 100 min
• Yield 8 Servings
• Level Medium

Whether you call it wiener schnitzel, milanesa, chicken fried steak or CFS; the unofficial state dish of Texas is a great entree. Serve with potatoes and a vegetable for a tasty and filling meal.
 

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Ingredients

• 3 pounds round steak (or 8 swiss steaks)
• 1 teaspoon salt
• 1 tablespoon white vinegar
• Vegetable oil for frying
• 2 eggs
• 3 cups all purpose flour
• 2 tablespoons pepper
• For the gravy:
• 2 tablespoons all purpose flour
• 1 cup milk
• Salt to taste
• Parsley, for garnish

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Directions

1. 1. Note: The directions call for cutting your own steaks. If you want to skip this step then buy precut swiss steaks from the store. They are sometimes known by other names; they’re the ones with little holes in them from being run through a tenderizer.
2. 2. Cut the meat into 1/2 inch thick slices. Pound the steaks with a meat mallet to tenderize. Cut each slice crosswise into three pieces.
3. 3. Fill a large bowl partially full of water, add the salt and vinegar. Mix with a whisk or fork. Place the steaks in the water and let them marinate in the refrigerator for one hour.
4. 4. Heat the oil in a large cast iron skillet (or deep fryer) to about 350 degrees F.
5. 5. Crack the eggs and put them in a bowl large enough to hold a steak. Add a little water and scramble the eggs until thoroughly mixed.
6. 6. Combine the flour and pepper in a separate bowl (or resealable plastic bag).
7. 7. Coat the steaks, one at a time, with the egg wash and then the flour and place them in the hot oil. For a thicker crust dip them in the egg wash and flour a second time. Do not overcrowd them in the pan.
8. 8. Cook them until light brown, approximately four to five minutes per side and then drain them on paper towels. Place them in a warm oven until ready to serve.
9. To make the gravy:
10. 9. Pour off all but 2 tablespoons of the oil in the skillet, leaving the browned bits.
11. 10. Over medium heat add the flour, stirring and scraping up all of the browned bits for 3 minutes.
12. 11. Remove from the heat and gradually whisk in the milk. Add the salt and continue to whisk until thickened, about 1 minute.
13. 12. Serve over the steaks and garnish with parsley just before serving.