What is your favorite recipe for Chicken Fried Steak?
I'd like to hear from you.

Also, let's talk about any problems you have making this dish? My biggest problem is keeping the breading on the meat. It keeps falling off while cooking. Any remedies out there?

4 Tenderized beef cutlets (known in supermarkets as "cube steak") OR 1 round steak, with fat removed, that you've tenderized yourself .
1 Egg
1/4 C Milk
All-purpose flour
Cooking oil or melted Crisco
1/2 t Salt
1/4 t Ground black pepper
1/4 t Paprika (optional)
1/4 t White pepper (optional)
Beat together the egg and milk and set aside. Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of beef cutlets.
Dredge the cutlets in the flour, shaking off the excess. Then dip each cutlet in the egg/milk mixture, then back in the flour. Set cutlets aside on a piece of waxed paper.
Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. Check the temperature with a drop of water; if it pops and spits back at you, it's ready.
With a long-handled fork, carefully place each cutlet into the hot oil. Protect yourself (and your kitchen) from the popping grease that results. Fry cutlets on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 4 or 5 minutes until cutlets are done through. Drain cutlets on paper towels.
CREAM GRAVY
After the cutlets are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.
Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried steak recipe) in the hot oil. Stir with a wooden spoon, quickly, to brown the flour.
Gradually stir in 3/4 cup milk and 3/4 cup water, mixed together, stirring constantly with the wooden spoon and mashing out any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired thickness. Check seasonings and add more salt and pepper according to your taste.

DAYYYYYYY-YUMMMMMM KATTELYN! You sure know how to cook! Now I will have to have BOTH chicken fried steak AND chicken and dumplings in the next couple of days!!

Nah. This kind of weather needs soup. I put the pintos in to soak before going to bed last night.

And don't y'all dare ask me for a recipe for those. That's impossible, although I may have hubby sit down with the laptop and start writing things down as I'm throwing things into the pot. Although I have kicked around the idea of the recipe for refried beans. That recipe starts off with "Well, about a month before beans, you make a ham..."

There's darn good reasons my arse is a doublewide... and the hubby has put on 40 lbs in the 5 years we've been together... and that ain't from take-out.

Hey Kattelyn......what's the recipe for pinto beans??????? Hmmmmmmmmm???

About that Double-wide.......I can't afford a Double-wide but all my EX-Wifeys have been Double-wides!!

Now how about that Pinto Bean recipe!~!??

It's not like you are going anywhere in this weather!

While you are at it...how about a good homemade SOUP recipe???

Yeah...a good soup recipe!!

From Texas Highways Magazine.

I use tenderized round steak. I soak them for a couple of hours to a few hours in milk. I don't bother with the egg wash. I dredge the steaks in seasoned flour and then fry them in vegetable oil that comes up about half way on the steaks. Fry the relatively slow, but with a constant bubbling. This will allow the steaks not to be as greasy.

Remove the steaks and pour off grease. Reserve a couple of tablespoons and mix it 1/1 with flour. Constant stirring and in about a few minutes you'll have a nice tan roux. Bacon grease can be substituted 1/1 for the reserved fat from the pan. Use a wooden spoon to scrape up all brown bits (the fond) from the bottom of the pan. Pour about a cup and a half of the milk from the soak back in. If you need more just add some more milk. Or even a couple of tablespoons of buttermilk for it's acidity. When the roux thickens with the boiling point you can judge if it's too think or too thin. Adjust seasonings then. All you've really made at this point is a bechamel sauce: a sauce made from a roux of fat and flour and then mixed with fairly equal parts of milk and seasoned to taste. Not for CFS's but just for note, if you were to omit the bacon fat and use butter and then the flour and then the milk (or sometimes with veal stock or chicken stock) and nutmeg you would have made a classic bechamel sauce. If you were to add a shredded cheese to the sauce you would have made a mornay sauce and if that cheese were to have been Parmesan then you would have an alfredo sauce.

One tip to make your gravy even better use evaporated milk instead of regular milk.

Search for Spagnolas CFS here. I have done that and it's really good.