Breaded steaks, ready to fry
When I was growing up, it was etched in stone that the family had a big Saturday breakfast together; often my dad cooked the elaborate set-up, which might have been steak and eggs, pancakes or waffles, fruit turnovers, sausage or bacon.
It got so that friends of me and my siblings wanted to do sleepovers on Friday nites just for the morning repast. Kids were placed in charge of beating batter, folding and stuffing turnovers, and most certainly, setting, clearing and washing.
I carried this on, when I had families. It was flexible tho, depending on people’s schedules, and would be either Saturday or Sunday. It is reportedly a fond memory of my daughters.
Even now, on my own, I continue the practice, but again, it’s not locked into a day.
Today I went with trying to perfect my chicken fried steak recipe, along with eggs and a home version of poutine.
For the steak, I used the flour/eggdip/crumb method, fried until the edges start to look a bit crispy – doesn’t take long!
My crumb mixture today was a combo of panko and crushed pretzels. I’ve tried all sorts of other combos – potato chips, saltines, corn chips. Most are probably too salty for most people.
For today’s poutine, I went with tator tots, brown gravy and feta. It was over the top satisfactory.
A couple poached eggs, and an everthing bagel. Ok, the bagel was a goof-up, cause I baked bread yesterday which I intended to use, and forgot I had put it in the icebox.
It was a good breakfast, large enough for two diners. Tried to share with the cat, but he would have nothing to do with it.
Sunday breakfast
Chicken Fried Steak Recipe