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Chicken Fried Buffalo Steak


1/2 c. buttermilk
1 beaten egg
8 oz. buffalo steak (1/2 inch)
salt and pepper to taste
1/2 c. vinegar
1 qt. water

Beat steaks lightly with a mallet; marinate 15 to 20 minutes in vinegar and cold water. Remove and pat dry. Season with salt and pepper lightly. Dip in flour, then buttermilk, then flour and shake off excess flour. Fry in shallow hot oil in heavy pan; remove to paper towel then to warm serving dish. Top with cream gravy or sauce and serve immediately.

NOTE:
1/2 cup buttermilk will coat two steaks.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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