Chicken Fried Dishes Using My Breadcrumbs

Chicken Fried Steak at Cracker Barrel

It's not that I don't enjoy cooking or eating, but we must do it every day! The rigmarole of buying food; putting it away; cooking; and the cleanup is time consuming. If we didn't have to eat, we'd save a heap of time each week. How would you spend it? 

Furthermore, I get tired of my own cooking! That's why I try and post new recipes on THE SAVVY SHOPPER. Like you, I can return here, myself, to see how to make them again.😁

My latest dinners are pan fried Chicken Breasts Thin Sliced and Chicken Fried Steak -- fast, delicious and easy to make, therefore worth sharing! (I won't lie, sometimes what the supermarket puts on sale inspires my week of dinners. To switch up your diet, it's as good of a system of meal planning as any other.😄🤣)

Before we start, let's make the "breadcrumbs" --

Debra's Breadcrumbs

Ingredients: 

1.5 cups of uncooked oatmeal
spices to taste. I use: Zataratin's Creole Seasoning; dried garlic, oregano, turns of the black pepper mill, parsley, rosemary, thyme, a dash of the nutmeg.

Directions:

Pulse together in a food processor.

Dump into a shallow dish to coat your meats. Feel free to use real breadcrumbs if you buy them. I don't because I'm lazy. I don't want another food item to restock, and that's the reason I started making my own ''breadcrumbs" with uncooked oatmeal, and hey, it works! (If you are one step lazier than me, you can simply season all-purpose flour as meat coating. Still edible, it works too.)

Here is how I use my oatmeal breadcrumbs:

Pan Fried Chicken Breast, Thin Sliced

Ingredients: 

3 - 4 thin chicken slices per person
spicy brown mustard
extra virgin olive oil
butter
Breadcrumbs

Photo of Chicken breast: Food Network

Directions:

1) Brush your frying pan with a coating of olive oil and a couple pads of butter. The butter is for flavor. Only a coating of oil is needed to "fry" food. I usually turn the heat on low while I prepare the chicken, then turn the heat up to let it get hot before dropping the breaded chicken slices into the pan.

2) Rub the mustard on both sides of the thin raw chicken slices; dip both sides in the breadcrumbs and lay them in a hot frying pan to brown.

3) I reduce the heat to medium, put a lid on the chicken and cook it for 3 - 5 minutes on both sides. When the chicken turns from pink to white, it's done. (While you could bake this dish in the oven, I don't since the chicken cooks in minutes on a stove top.) 

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Ground beef was also on sale at my supermarket leading to the 2nd recipe:

Chicken Fried Steak (Using Ground Beef)

Photo of chicken fried steak: Taste of Home

Ingredients:

For the "steak" --
1 lb lean ground beef
1 tablespoon Worcestershire sauce
a dash of Creole seasoning (or just salt and pepper, your choice)
1 scrambled egg
My breadcrumbs

For the gravy --
2 - 3 tablespoons of pan drippings and all the brown ground beef bits 
2 tablespoons flour
1 1/2 cups milk
1 small beef or chicken bouillon
12 turns of the black pepper mill
a dash of dried celery
a dash of dried garlic

Directions for the "steak:"

1) Combine the ground beef with Worcestershire sauce and season to taste. Form into patties.

2) Triple dip into the egg and my breadcrumbs. Shake off the excess each time before dipping again -- this will make it stick and not drop off creating bare spots while frying.

3) Lay in a hot pan brushed with olive oil. You don't need to deep fry the "steaks," just use enough olive oil to coat the pan.

4) I cover my pan with a lid and let it cook on medium heat, flipping the patties over when the first side is golden brown. Repeat on the side  side.

Directions to make the gravy:

1) Cook 2 tablespoons of all purpose flour, whisking it into the pan drippings and ground beef bits. Cook for a couple of minutes and continue stirring.

2) Add the milk and seasonings and stir the mixture until it thickens. 

Often tenderized cubed beef is used to make chicken fried steak, but lean ground beef is easy to buy, make and works. Convenience rules!

The origin of chicken fried steak is sometimes attributed to the Texas town of Lamesa, brought over by German immigrants who modified the recipe from wiener schnitzel. Although interchangeable in many restaurants with country fried steak, traditional chicken fried steak is crispy and served with a milk peppery gravy, while traditional country fried steak soaks in a pan of brown gravy and onions. Regionally, this isn't always followed. Country fried steak is sometimes also served with a milk peppery gravy. The dishes have a slight variation [i.e., more crispy with milk gravy vs. soaked in brown gravy with onions ... but often a milk gravy too] using nearly the same ingredients. Enjoy your fast, stick-to-your ribs and yet still healthy dinner!

Country fried steak at Cracker Barrel

You may also enjoy:
German Rice Pudding
Skillet Chili Con Carne
A Black And White-Speckled Classic
THE SAVVY SHOPPER'S Seven Healthy Swaps