This basic country-fried round steak recipe comes together with a crust made with bread crumbs and cracker crumbs. The creamy gravy and egg coating in this recipe make it more like a chicken-fried steak than country-fried. Whatever you call it, it's a classic Southern dish. The steaks are usually made with thinned and tenderized round steak or cube steak.
The steaks are finished with a simple pan gravy, but feel free to use a packaged country gravy if you'd like.
- 1 to 1 1/2 pounds round steak (boneless)
- 2 eggs
- Zest and juice of 1 lemon
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup fine dry bread crumbs
- 1/4 cup fine cracker crumbs
- 1/2 cup vegetable oil
- For the Gravy:
- 2 tablespoons all-purpose flour
- 1 cup milk
- Dash salt and freshly ground black pepper
Trim excess fat from steak; pound to 1/4-inch thickness.
Cut steak into serving size pieces.
Whisk eggs with lemon zest, and juice, salt, and pepper.
Combine bread crumbs and cracker crumbs.
Dip steak into egg mixture; dredge in crumb mixture.
Heat the oil in a heavy skillet. It should be about 350 F
Cook steaks in the hot oil until browned and cooked through, turning once.
Remove the steaks and keep warm. Pour off all but 2 tablespoons of oil and place the skillet on medium-low heat.
Sprinkle 2 tablespoons of flour over the oil and cook, stirring, until the flour has lightly browned.
Gradually add 1 cup of milk to the roux and continue cooking for 2 to 4 minutes, stirring constantly. Taste and adjust seasonings.
Serve the steaks with the gravy.