Chicken steak

By on December 15, 2011

 Chicken steak


  • 1 pound round steak, cut into 4 portions, pounded to tenderize
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon black pepper
  • salt
  • 2/3 cup buttermilk
  • 1 cup cracker meal or crushed saltine crackers
  • 3 tablespoons shortening or oil
  • 1 can (10 3/4 ounces) condensed cream of mushroom soup
  • 1 cup milk


Combine flour and pepper in a shallow bowl or pie plate. Pour buttermilk into a second shallow bowl. Put cracker meal into a third shallow bowl.Sprinkle steaks with salt; dredge in the flour, dip into the buttermilk, then coat well with the cracker crumbs, pressing with hands if necessary to help crumbs adhere. 

Melt shortening or oil in a large skillet over medium-high heat. Cook steaks for about 3 minutes on each side, or until nicely browned and cooked through. Drain off most of the excess fat, leaving the dregs, or browned bits.

Add soup and milk to the skillet drippings; stirring and scraping up browned bits from the bottom of the skillet. Continue cooking, stirring constantly, until mixture comes to a boil. Serve steaks with the hot, creamy gravy.