Luby's Cafeteria Chicken Fried Steak

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““Chicken frying” steak originated as a way of tenderizing less-tender yet great-tasting cuts of meat. No Southern cookbook is complete without a recipe for this regional favorite. Use any flour remaining from the breading process for the cream gravy. From the Luby's Cafeteria 50th Anniversary Cookbook.”

Ingredients Nutrition

  • 3 extra-large eggs
  • 1 cup milk
  • 1 teaspoon salt
  • 1 teaspoon seasoning salt
  • 12 teaspoon pepper
  • 3 cups all-purpose flour
  • 2 12 lbs round steaks, cut 1/2 thick in 8 serving pieces (if you don't want to pound the meat yourself, have the butcher run it through the tenderizer at the)
  • vegetable oil, for frying


  1. In shallow bowl, whisk together eggs, milk, salt, seasoned salt, and pepper until well blended.
  2. Place flour in separate shallow bowl.
  3. Pound meat with meat mallet to ¼” thickness.
  4. Coat with flour, shaking off excess.
  5. Dip into egg mixture, then again into flour, coating evenly.
  6. Heat about 1/8” oil in large skillet over medium heat.
  7. Add meat and cook 3 to 4 minutes on each side or until browned and cooked through.

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