Chicken Fried Steak

chicken fried steak is prepared by taking a thin cut of beef steak and tenderizing it by pounding. it is then either immersed in egg batter and/or dredged in flour to which salt, pepper, and often other seasonings, have been added (called breading). after this, the steak is fried in a skillet or, less commonly, deepfried. the frying medium has traditionally been butter, lard, or other shortening, but in recent years health concerns have led most cooks to substitute vegetable oil. country fried steak, as it is called in states east of the red river, is made without egg wash. the cuts of steak used for chicken fried steak are usually the less expensive, less desirable ones, such as chuck steak, cubed steak , round steak, and occasionally flank steak. the method is also sometimes used for chopped, ground, or especially cube steak. when ground beef is used, it is sometimes called a "chuckwagon". chicken fried steak is traditionally served for lunch or dinner topped with cream gravy, and with mashed potatoes and vegetables, and biscuits served on the side.