I need a tried and true recipe! I made this last night and it didn't come out too well. I used two kinds of meat. One bled and the other was a little tough. I also lost most of my breading when I added the meat to the oil. The gravy came out well, though.
I now know to use cubed steak. Should I try veal cutlets?
Thanks!

By Texannie on Friday, March 12, 2004 - 06:58 pm:

I do country fried different from chicken fried. With country fried, I just lightly dust the meat in a mixture of flour and salt/pepper, then fry.
For country fried, I have a bowl of egg wash, then a bowl of season flour. I dip into egg wash, flour, egg wash, flour and then fry. Hope that helps. I also think starting on a low simmer oil is better then slowly raising the heat to med high helps cook it better.

By Annie2 on Friday, March 12, 2004 - 08:53 pm:

Thank you! I didn't know that difference. This is key to my mistake...along with the wrong meat.

By Texannie on Saturday, March 13, 2004 - 10:05 am:

Well, your welcome, but I can't see that I helped. Just re-read my post and I said country fried twice! LOL The egg wash is for the chicken fried.
I usually use beef or veal but pounded thinly.

By Annie2 on Saturday, March 13, 2004 - 08:54 pm:

I didn't know there was a difference. So your post did help. I did a light dredge (I only had bread flour on hand,too) not one with an egg coating or for several layers.
I thought about using veal next time.