Chicken-fried steak
Chicken-fried steak, also known as country-fried steak, (CFS) is an American breaded cutlet dish consisting of a piece of beefsteak (most often tenderized cube steak) coated with seasoned flour and either deep-fried or pan-fried. It is sometimes associated with the Southern cuisine of the United States. It is breaded and fried with a technique similar to the more common fried chicken, hence "chicken-fried". When deep-fried, it is usually referred to as "chicken-fried steak". Pan-fried versions are typically referred to as "country-fried steak". Chicken-fried steak resembles the Austrian dish Wiener schnitzel and the Italian dish , which is a tenderized veal or pork cutlet, coated with flour, eggs, chicken stock cube, and bread crumbs, and then fried. It is also similar to the recipe for Scottish collops. History The precise origins of the dish are unclear, but many sources attribute its development to German and Austrian immigrants to Texas in the 19th century, who brought recipes for Wiener schnitzel from Europe to the USA. Lamesa, the seat of Dawson County on the Texas South Plains, claims to be the birthplace of chicken-fried steak, and hosts an annual celebration accordingly. The Virginia Housewife, published in 1838 by Mary Randolph, has a recipe