This is how my mother made Chicken Fried Steak. Some people might call this 'Country Fried Steak.'



Sirloin or round steak, cut into serving size pieces
Eggs beaten, combined with some milk in a pie pan
Flour, in a pie pan
Saltine crackers, crushed, in a pie pan
Crisco or Oil for frying, enough to make about 1/4 - 1/2 inch in pan
Worcestershire sauce to serve

Take the back side (dull side) of a heavy butcher or chef's knife and pound on the steak, both sides, until it is thinner. Put it in the egg/milk mixture, turning to coat well; shake off, and put it into the flour, turning to coat both sides. Put it back into the egg/milk, and then roll it in the cracker crumbs, pressing on it to make them stick. Lay them on a plate in a single layer for 15 minutes or so. Heat up a cast iron skillet and add the shortening or oil. Fry the steaks, turning so they don't burn, adding more fat if needed.

Serve with Worcestershire sauce. We never did the 'country gravy' that you see in restaurants, but if you need to have it, you're on your own, no recipe from me.

The pounding makes a lot of noise and it's fun to do. You could put a piece of waxed paper on the meat if you feel the pounding is too splashy. The sound of it brings back fond childhood memories.

Technique hint: designate one hand for touching dry food and one for touching the wet, for example use your right hand to dip the meat in the egg/milk and drop it into the flour. Use your left hand to carefully pick it up for the flour and slide it back into the egg/milk.