Total TimePrep/Total Time: 30 min.
I rate this as a good recipe with a couple codicils. I made the full recipe of coating but only used two cube steaks, and, while there was leftover coating, it would not have been enough to coat two more steaks as the full recipe calls for. Just eyeballing it, I could tell that one tablespoon of oil wasn't going to be enough to cook the steaks. I upped the oil to a good 1/8 inch depth in the skillet, and that did the trick. Finally, the marjoram/thyme gravy, while not bad at all, just didn't seem to pair well with this dish. I realize, that's just personal preference, but I feel this would have been better served with a simple peppered white gravy made from the drippings in the skillet. Overall a perfectly serviceable recipe that just wasn't to my personal liking.
You need to add garlic powder and paprika to the flour, also a pinch or two of backing soda give the breading an extra crunch. Also use left over flour mixture and evaporated milk instead of regular milk. I have been making this for years, and it is one of my all time favorites.
Good but too bland. I make mine very similar except cut steak into 1 1/4" wide strips (finger steaks), sprinkle with garlic powder & steak seasoning like McCormick's, dredge in flour, then egg wash, then flour (no cornmeal). Fry in hot oil 3-5 minutes per side. I generally add more seasoning as I cook them. Make milk gravy & use to dip steak into. YUM!!! Note: these are made with cubed steak which takes very little time to cook.
we found that the flour and cornmeal mixture wasn't enough to coat 2 cutlets and only makes a small amount of gravy. Needed to increase recipe to fix 2 cutlets. Very good though after all is done.
As written this is bland and the serving is very skimpy. I use 1/2 cup of flour and 6 ounce minimum sized pounded round steaks or pork sirloin steaks. Also add garlic and onion powders to the dredge. It takes about 1 cup of a 50/50 mixture of canola oil and bacon fat to truly fry these up right. For the gravy I use about 1/4 cup of drippings left from frying the steaks with an equal amount of flour seasoned to taste and swap out the 2% milk for half and half and end up with a lot of nice rich comforting gravy because we like our country fried steaks smothered in gravy and also serve mashed potatoes and biscuits along side and they require lots of gravy also.
Bland and pretty much awful. Not how I was hoping they would turn out.
My husband really liked it.
Didn't really turn out the way I had hoped :( Kind of disappointed with this recipe
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Turned out good but not very crisp and definitely not very flavorful...but still good and at least it used up the cubed steak we had...