Blue Willow Inn Country Fried Steak Recipes

Steps:

• Salt and pepper both sides of the pork chops.
• Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.
• Heat the canola oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops.
• Delicious and simple! Serve with smashed new potatoes.

Steps:

• Place 1 cup flour in a shallow bowl. In a separate shallow bowl, whisk eggs and 1/2 cup milk until blended. Sprinkle steaks with 3/4 teaspoon each salt and pepper. Dip in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour., In a large cast-iron or other heavy skillet, heat 1/4 in. of oil over medium heat. Add steaks; cook until golden brown and a thermometer reads 160°, 4-6 minutes on each side. Remove from pan; drain on paper towels. Keep warm., Remove all but 2 tablespoons oil from pan. Stir in the remaining 1/4 cup flour, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth; cook and stir over medium heat until golden brown, 3-4 minutes. Gradually whisk in water and remaining milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.

Steps:

• Combine 3 tablespoons milk and egg whites in a shallow dish, stirring with a whisk. Combine 1/3 cup flour and next 4 ingredients (1/3 cup flour through pepper) in a shallow dish. Working with 1 steak at a time, dip in egg mixture then dredge in flour mixture. Repeat procedure with remaining steaks.
• Heat oil in a large nonstick skillet over medium-high heat. Add steaks and cook 3 minutes on each side or until browned. Remove steaks from pan and keep warm.
• Add mushrooms to pan and sauté 3 minutes. Combine 2 1/2 tablespoons flour, 1/4 teaspoon salt, and broth, stirring with a whisk. Add broth mixture to pan. Bring to a boil and cook 1 minute, stirring constantly. Spoon over steaks.
• Serve with mashed potatoes.

Steps:

• sprinkle salt and pepper evenly over steaks.
• Set aside.
• combinecracker crumbs, 1 cup flour, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper.
• whisk together 3/4 cup milk and eggs.
• Dredge steaks in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.
• POUR oil into a 12-inch skillet;heat to 360 degrees.
• Do not use a nonstick skillet.
• I like to use a cast iron skillet for this.
• Fry steaks 10 minutes.
• Turn and fry 4 to 5 more minutes or until golden brown.
• Remove to a wire rack on a jellyroll pan.
• Keep steaks warm in a 225 degree oven.
• Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet.
• whisk together remaining 1/4 cup flour, 1 teaspoon salt, 1 teaspoon black pepper, and 4 cups milk.
• Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes, or until thickened.
• Serve gravy with steaks and mashed potatoes.
• Sprinkle with parsley, if desired.

Steps:

• Cover the bottom of a large skillet with olive oil. Saute onion over medium heat until tender. Remove the onion and set aside.
• Use a meat mallet to tenderize the steaks. Combine the flour, salt, and pepper. Dredge the tenderized steaks in the flour. Fry each side of each steak in the oil in the skillet 4 to 5 minutes over medium heat. Add more oil if needed.
• Remove each steak to drain on paper towels. Add cream of mushroom soup and water to the skillet, and cook over medium heat, stirring often.
• Preheat oven to 350 degrees F. Place cooked steaks in a 9 x 13 casserole dish. Cover with onions and gravy. Cover the dish with aluminum foil, and bake for 15 to 20 minutes.

Steps:

• The gravy takes the longest, so start the gravy by combining the chicken broth, milk, salt and pepper in a medium sauce pan over medium heat.
• As it is heating (but before boiling) be very careful and remove about a 1/2 to 1 cup of the hot liquid.
• Add flour to the liquid and whisk to combine.
• Pour the hot liquid/flour mixture back into the sauce pan and whisk til smooth.
• Bring to a boil and cook for 10-15 minutes until thick. Stir frequently.
• While the gravy is going, heat oil in a deep fryer or large frying pan to 350°F Make sure to have enough oil to cover the steaks while frying.
• Sift flour, salt, pepper, garlic powder, and seasoning salt together into a large shallow bowl.
• Pour water into another shallow bowl.
• Dredge each steak, one at a time, first in the water, then in the flour. Repeat this one more time so that each steak has been coated twice.
• When all steaks have been coated and the oil is hot, drop the steaks, one at a time, into oil. If needed, work in batches. (I usually do.).
• Fry for 8-10 minutes, until golden brown. Place on wire rack with paper towels underneath to drain. (This keeps 'em crispy).
• Serve the steaks hot with gravy poured over.

Steps:

• Pound the steaks on both sides, using a mallet, until 1/4-inch thin. Season with garlic, lime juice, salt & pepper. Allow to marinate at least 1 hour, refrigerated.
• Remove the steaks from marinade & pat dry. In a large frying pan, heat the oil over medium heat until very hot. Brown each steak for 2 to 3 minutes on each side.
• Transfer the steaks to a serving platter & keep warm. Add the marinade & onion to the pan & cook until the onion is slightly wilted, 3 to 4 minutes. Garnish the steaks with the onion & parsley & serve immediately.

Steps:

• cut chicken into 8 pieces.
• wash throughly and remove excess fat.
• cover chicken in a bowl with the quart of water and allow to sit or 3-4 minutes.
• mix the flour, salt and pepper.
• remove chicken from water, shaking off excess water but leaving it moist.
• dredge the chicken pieces in flour mixture.
• in a large deep heavy skillet, heat oil
• place chicken in oil and cook uncovered 6 minutes on each side.
• when golden brown remove from oil and drain on paper towels.