Lubys Cafeteria Chicken Fried Steak Recipes

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LUBY'S CAFETERIA CHICKEN FRIED STEAK



Luby's Cafeteria Chicken Fried Steak image

"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.

Provided by Molly53

Categories     Meat

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

3 extra-large eggs
1 cup milk
1 teaspoon salt
1 teaspoon seasoning salt
1/2 teaspoon pepper
3 cups all-purpose flour
2 1/2 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

Steps:

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

Nutrition Facts : Calories 409.6, Fat 9.3, SaturatedFat 3.3, Cholesterol 177.1, Sodium 410.8, Carbohydrate 37.4, Fiber 1.3, Sugar 0.3, Protein 40.9

LUBY'S CAFETERIA ITALIAN CHICKEN BREAST



Luby's Cafeteria Italian Chicken Breast image

Make and share this Luby's Cafeteria Italian Chicken Breast recipe from Food.com.

Provided by Molly53

Categories     Chicken Breast

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb grated mozzarella cheese
3 cups flour, divided
1/2 cup dried parsley flakes
1/3 cup grated parmesan cheese
1 (2/3 ounce) package dried Italian salad dressing mix
1 cup milk
2 extra large eggs
8 boneless skinless chicken breast halves
vegetable oil (for frying)
grated parmesan cheese
chopped parsley (to garnish)

Steps:

  • In a medium-size bowl, combine mozzarella, 2 cups of flour, parsley flakes, Parmesan and dressing mix; blend well.
  • In a shallow bowl, whisk together milk and eggs until well-blended.
  • Place remaining flour in another shallow bowl.
  • Coat chicken with flour, shaking off excess; dip into milk mixture, then into cheese mixture, coating evenly and pressing into chicken.
  • Heat about 1/8 inch oil in large skillet over medium heat.
  • Add chicken and cook 5 to 6 minutes on each side, or until cooked through.
  • Garnish with cheese and parsley.

Nutrition Facts : Calories 532.9, Fat 18.4, SaturatedFat 9.8, Cholesterol 182.5, Sodium 537.9, Carbohydrate 39.4, Fiber 1.7, Sugar 0.9, Protein 49.4

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