I can’t believe it’s not fried chicken chicken … er … steak chicken steak. Chicken fried steak is one option for steaks without fancy names. Pound it out with some ancient wheat, salt and pepper then do a quick fry job in duck fat ( or your animal fat of choice. Don’t under estimate the power of lard ).
Beethoven’s Symphony No. 9 compliments and sets the tempo of your steak preparation before it gets fried like chicken.
It’s best served with a milky onion gravy and some mash. “Milky onion gravy” sounds like something you’d find on a fifties recipe card, but in truth, it’s lovely. We did ratatouille. Not the best match, but fine for a quick Tuesday lunch.
One bite of chicken fried steak sends your taste buds dreaming of other taste-buddie horizons for pounded meat. Suddenly, you want to play around with katsudon ( “Japanese Schnitzel” on rice ).