Pan Fried Steak

Chicken-fried Steak (also known as pan-fried Steak, country-fried Steak or CFS) is a dish consisting of a piece of Steak (tenderized cube steak) coated with seasoned flour and pan-fried. It is associated with Southern U.S. cuisine and hospitality. Its name is likely due to chicken-fried Steak's similarity in preparation to fried chicken, though the dish is also similar to the classic Austrian dish Wiener Schnitzel (known in Latin American cuisine as milanesa), a tenderized veal or beef cutlet, coated with flour, eggs, and breadcrumbs and fried. It is similar to the recipe for Scottish collops. It is generally categorized as a comfort food.

The precise origins of the dish are unclear, but many sources attribute its development to German and Austrian immigrants to Texas in the nineteenth 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, as does Bandera, Texas' favorite son, John "White Gravy" Neutzling.

The Virginia Housewife, published in 1838 by Mary Randolph has a recipe for veal cutlets that is one of the earliest recipes for a food like chicken-fried steak. The recipe for what we now know as chicken-fried steak was included in many regional cookbooks by the late nineteenth century. The actual term "chicken-fried Steak" was probably developed in the 1930s. It is possible that the name change for this recipe was due to the war with Germany.

A 1943 American Cookbook recipe for Wiener Schnitzel includes a white salt and pepper cream gravy.

Chicken-fried steak is among numerous popular dishes which make up the official state meal of Oklahoma, added to the list in 1988. (en.wikipedia)

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