Chicken Steak with cheese sauce and sauted vegetables:
Chicken/beef Under cut 4 steaks
Milk 1/2 cup
Ajinomoto 1/2 tsp
Black pepper 1 tsp
Salt 1 tsp
Cinnamon powder 1/2 tsp
Mustard paste 1 tbsp
All purpose flour 6-7 tbsp
For Sauted Vegetables:
Butter 1 tbsp
Oil 2 tsp
For Cheese Sauce:
Cream 2 pkts
Mozzeralla cheese 1/2 small pkt
Italian herb 1/2 tsp
Black pepper 1/2 tsp
Milk if required
Take steak and ham with hammer on both sides.
In a large bowl put egg, milk, ajinomoto, salt, cinnamom powder, black pepper, mustard paste and all purpose flour mix well.
Now dip steak in batter coat with bread crumbs.
Brush some oil on grill and put steak to grill well.
Note: you can cook these steaks also in a pan rather grill.
For Saute Vegetable: Cut all vegetables in slices.
Heat oil in a pan and saute it and sprinkle spices.
For Cheese Sauce: Mix all ingredients in a bowl add some milk if sauce seems too thick.
Dish out steak and vegetable.
Pour cheese sauce over steak and vegetables.
Serve with dinner roll and potatoes and italian dressing and lick your fingers !
Italian Grilled Steak:
Boneless Chicken breast 2
Black pepper 1/2 tsp
Salt 1/2 tsp
Garlic Paste 1/2 tsp
Tomato paste 1 tsp
Ketchup 1 tsp
Sliced Mushrooms 3
Sliced black Olives 3
Grated Cheddar cheese 2 tbsp
Oil 1 tbsp
For Spicy Italian Sauce:
Butter 1 tbsp
Garlic paste 1/2 tsp
Salt 1/4 tsp
Black pepper powder 1/4 tsp
Red Chili powder 1/4 tsp
Tomato Paste 1 tbsp
Oregano leaves 1/2 tsp
Ketchup 1 tbsp
Cream 2 tbsp
To make sauce: pour oil and butter in a sauce pan.
Add garlic paste, tomato paste, ketchup, salt, black pepper, red chili, oregano leaves, and cream.
Remove from heat when ready.
To make Steaks:
flatten boneless chicken breast pieces with a kitchen hammer.
Marinate chicken by applying salt, black pepper, garlic paste, tomato paste, ketchup and oil and keep aside for an hour.
Grill chicken steaks in butter.
Add sauce and cook for 2 more minutes.
Remove from heat and add olives, mushrooms, and Cheddar cheese.
Grill again till the cheese melts.
Serve with french fries and sauce and enjoy its finger licking taste !
Pepper Corn Steak:
4 (7-ounce) top sirloin steaks
4 cups water
1/2 (1-ounce) package au jus mix
2 tablespoons margarine
2 1/2 tablespoons all-purpose flour
1 cup heavy cream (recommended: Minor’s Culinary Cream)
2 ounces brandy
1 1/2 tablespoons freshly ground coarse black pepper
Heat a grill to medium. Put the steaks the grill and cook to desired doneness.
Bring the water to a boil in a medium pot over medium heat. Add the au jus mix and the brandy. Let boil for 10 minutes. While that cooks, in a separate small saucepan, combine the margarine and the flour to make the roux. Let the roux cook for 5 minutes. Add roux to the au jus mixture and stir with a wire whisk until smooth. Stir in the cream and the black pepper. Arrange the steaks on serving plates and serve drizzled with the sauce and enjoy this mouth watering recipie !
Fried Chicken Steak:
1 pound boneless top round, trimmed
1 1/2 cups buttermilk
2 cups all-purpose flour
Salt and freshly ground black pepper
1 teaspoon ground thyme
1/2 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/4 cup milk
2 cups crushed crackers (recommended: Saltine)
1 1/2 cups panko bread crumbs
1 cup canola oil
Sausage Gravy, recipe follows
Cut the beef into 4 equal pieces. Put the pieces between plastic wrap and pound out, with the textured side of a meat mallet, to 1/4-inch thick. Put the meat into a shallow glass or plastic dish, cover with the buttermilk, turning to coat. Set aside while you prepare the dredging station.
In a large baking dish, add the flour and season with thyme, oregano, rosemary, salt and pepper , to taste. In a second dish, whisk eggs and milk together. In the third dish, combine the crushed crackers and the panko. Preheat the oven to 250 degrees F. Fit a baking sheet with a rack.
Remove the steaks from the buttermilk, and then dip each piece in the flour to coat, shaking off the excess flour. Next, coat them in the egg, and then dip them in the cracker and panko mixture, lightly pressing the crumbs into the steak. Set the steaks set aside to rest for 10 minutes.
Heat the canola oil in large nonstick skillet over high heat. When oil is shimmering, add the steaks, 1 at a time, and cook for 3 minutes on first side, 2 to 3 minutes on second side, or until cooked through. Repeat with remaining steaks. As you finish, blot the excess oil on a paper towel, then transfer the steaks to a baking sheet, and keep warm in a low oven.
Arrange the steaks on a serving platter and serve with Sausage Gravy and have it ! You will love it !
Baked Chicken Fried Steaks With Mashroom Gravy :
1 cup all-purpose flour
6 (4 ounce) cube steaks
1 cup peanut or vegetable oil, for frying
1 pinch seasoned salt, or to taste
1 pinch garlic powder, or to taste
1 pinch black pepper, or to taste
2/3 cup finely diced onion
1 (10.75 ounce) can condensed cream of chicken soup
2 (4.5 ounce) cans sliced mushrooms with juice
1/2 (10.75 ounce) can water, or as needed
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×12 inch baking dish. Place flour in a shallow dish. Dredge steaks in the flour to coat evenly.
Heat peanut oil in a skillet over medium heat, and cook the steaks for about 5 to 8 minutes per side, until golden brown.
Place 3 fried cube steaks in the bottom of the prepared baking dish. Sprinkle the steaks lightly with seasoned salt, garlic powder, and pepper, and scatter 1/3 cup of diced onions over the steaks. Layer the remaining 3 steaks on top, repeat the seasoning, and sprinkle with the rest of the onion.
Pour the condensed soup in a bowl, and drain the juice from the canned mushrooms into the empty soup can. Pour in enough water to fill the can, and whisk the liquid and mushrooms into the soup. Pour the soup mixture over the layered steaks.
Cover and bake for 30 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C) and bake for an additional 30 to 45 minutes, until the onions are tender and the gravy is thick and bubbling.You will find it extremely delicious !