Thursday, March 5, 2009
Steak Has an Identity Crisis
I think chicken-fried steak is kind of a funny dish -- beef that thinks it's poultry. Of course, it is also delicious. Which is why I made some for supper.
I got the recipe from Eating Well magazine. It calls for a combination of pan frying and baking, instead of deep frying, so it's a little healthier. Not like eating a bunch of raw broccoli or anything, but better than, say, dunking a big hunk of steak in a vat of lard. So points for that.
I'll also say that this is very easy to make -- good for weeknights. And good for nights when you can't decide between chicken and steak.
The food: Healthified chicken-fried steak
The verdict: Finger-licking good