500g minute steaks
1 xl egg, lightly beaten
Freshly ground b.pepper
1/2 teaspoon paprika
1 teaspoon garlic salt
1 teaspoon onion salt
Oil for frying
Combine egg, buttermilk and milk.
Combine the flour and seasonings.
Dip steak into flour mixture then egg
mixture and then again into the flour
Place in a single layer on a plate and
refridgerate for 30mins.
This helps keep coating on the meat.
Preheat oil in frying pan and shallow
fry the steaks till golden brown, then
turn and fry on the other side.
Drain on paper towel.
Traditionally, the chicken fried steaks
are served with mash and a gravy.
If steaks are too thick, use a meat
mallet (or rolling pin) to tenderise and
flatten. Or get your butcher to slice your
fillets into minutes!