Phew! My summer book release tour is almost over, just one last signing in Destin FL on Thursday with Jennifer Robins, author of Down South Paleo. It’s hard to believe that I’ve been traveling every weekend since June, only to return to work each week. It was a lot of fun to go out and meet so many nice folks, but I’m really looking forward to having a weekend off; I already have a hefty list of new recipes I’d like to tackle!
Since I still have cookbooks on the brain, I wanted to share my take on Chicken Fried Steak; folks who already own my first cookbook, The Ancestral Table, should recognize this recipe.
Also known as Country Fried Steak (or CFS), Chicken Fried Steak is a staple of Southern cuisine in the United States. Since its name stems from the fact that it is prepared like Fried Chicken, this dish is usually associated with Southern cuisine. But it wasn’t born exclusively in the South. German and Austrian immigrants arrived in Texas during the 1800s, and wanted to create one of their favorite foods, Schnitzel, but had a hard time finding pork. Instead, they used beef, since it was in abundance, and CFS as we know it today was born. I love the fact that it’s a mixture of Old World and New World cuisines.
Chicken Fried Steak is a great meal for those on a budget, as cube steak (sometimes called minute steak) is generally easy to find and very cheap. If cube steak is unavailable in your area, you can make your own using thin round steaks and a blade meat tenderizer (also, your local butcher can usually prepare cube steak if you ask nicely).