Here is a recipe we found in a 1983 cookbook, 'The Flavors of America' published by Current.
Over the years we have made adjustments. The adjustments are shown in parentheses.
CHICKEN-FRIED STEAK. Makes 4 servings.
1 lb. 1/2 inch thick beef top round steak. (We substitute good quality cube steaks)
Trim excess fat from meat and place on a piece of wax paper. Pound with a mallet until meat is about 1/4 inch thick. cut into serving-size pieces.
1/3 cup all-purpose flour
1 tsp. Salt
1/4 tsp. Black pepper
(we like things a bit spicier so we add a good shot of cayenne to the mixture)
Rub mixture into both sides of the meat.
1 tbsp milk.
In a shallow dish lightly beat egg and milk.
Dip floured meat into mixture then back into seasoned flour.
Place meat on a wire rack to dry for about 10 minutes.
3 tbsp of vegetable oil.
In a heavy skillet sauté meat until browned.
Transfer meat to a platter and keep warm.
2 tbsp butter or margarine.
2 tbsp all purpose flour (We use seasoned flour from the original dredging for this)
2 Cups milk.
2 tsp beef bouillon granules (We prefer chicken bouillon for a lighter flavor. Please note that liquid bouillon does not work well in this recipe)
Wipe browned bits from skillet and wipe with a paper towel.
Melt butter or margarine over medium heat.
Stir in flour
Cook and stir 1 minute or until browned.
Add milk, bouillon and pepper.
Bring to a boil and cook until thickened to taste.
Adjust seasoning, pour gravy into a boat and serve with mashed potatoes.
(We prefer our mashed potatoes with a good dash of horseradish)
We also serve this dish with a simple vegetable such as steamed green beans or