SouthernEdition.com Country Fried Cube Steak

Copyright
Southern Edition

All Rights Reserved

All materials contained on this site, including text and images, are protected by copyright laws and may not be reproduced without prior written permission from the publisher. Where applicable, use of some items contained on this site may require permission from other copyright owners.

Fair Use of text from SouthernEdition.com does not require express permission. Please cite SouthernEdition.com as follows:"Article Title," Southern Edition, the date on which you retrieved the article and the Southern Edition URL

For example:

"Forty Years Later: Remembering Dr. Martin Luther King Jr.," Southern Edition. Retrieved May 31, 2008: http://southernedition.com/

Contact:
Greg Freeman, Editor editor@southernedition.com

1-1 1/2 pounds cubed steak

1 cup flour

2 eggs, beaten

1-2 teaspoons of your favorite seasoning salt

vegetable oil

Preheat enough oil to cover the bottom of a large skillet (preferably cast iron) over medium-high heat. Mix flour and approximately 1 teaspoon of seasoning salt together in a shallow dish. In a separate shallow dish, lightly beat eggs. Season the front and back of each piece of steak with remainder of seasoning. Roll steak one piece at a time in the flour, dip in the egg and roll in flour again. Immediately place in skillet. Turn the pieces over in about 1-2 minutes (after crust has formed) and reduce heat to medium-low. Continue to cook 15-20 minutes or until no longer pink on the inside. Remove from skillet and place on a paper towel-lined plate to drain.