A dish that reminds us of the Southern childhood we never had: an inexpensive cut of beef (usually a variable cut called “cube steak”) tenderized by pounding, which also gives it a hashy, scored surface texture. Breaded with flour and egg and shallow fried in a skillet, this is part one of chicken fried steak. The second part: a rich, simple cream gravy, which, at its most basic, is a flour and pan-dripping roux, thinned with milk and simmered. Here are 7 takes on tradition.
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My family really enjoyed these. I switched them up a bit by filling them with ricotta cheese, mushrooms, and broccoli then topping with chicken and sauce. Will be making again! My daughter got a kick out of the "big noodles"