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[Bentley]

Kristin did not enjoy her portion.  I liked it.  There is room for improvement.  Eye of Round was used and I set the ChefsChoice on #15 (about 5/8"), probably a bit much when I do not have a mechanical tenderizer like a LEM.  The recipe called for 1/4" and that seemed silly, but I think I will go with #10 setting next time along with the hand tenderizer and see where we are at, will probably be close to 1/4".  As always the dredge is a challenge.  Kristin felt hers was greasy, but she did have nice comments for the potatoes and to me they where nothing to write home about!  I think with a little more tweaking, I am gonna have it dialed in!

[ylr]

I'd eat it! What did you use in the dredge, just salt and pepper?

[Canadian John]

 Just looks so good!

[bregent]

Those look great. I agree, 1/4 is too thin. Cutting thicker and hand tenderizing is a better option. I usually use top round.

That's what we're having for dinner tonight, although I've been cheating lately and buying these in bulk.
https://www.americanfoodsgroup.com/products/products/view/raw-traditional-beef-steak-fritter-for-chicken-fried-steak-6

[okie smokie]

Those look great. I agree, 1/4 is too thin. Cutting thicker and hand tenderizing is a better option. I usually use top round.

That's what we're having for dinner tonight, although I've been cheating lately and buying these in bulk.
https://www.americanfoodsgroup.com/products/products/view/raw-traditional-beef-steak-fritter-for-chicken-fried-steak-6

Those look great.  How tender are they?

[Bentley]

S n P and garlic.  Then egg, buttermilk and baking soda and powder!

What did you use in the dredge, just salt and pepper?

[bregent]

Those look great. I agree, 1/4 is too thin. Cutting thicker and hand tenderizing is a better option. I usually use top round.

That's what we're having for dinner tonight, although I've been cheating lately and buying these in bulk.
https://www.americanfoodsgroup.com/products/products/view/raw-traditional-beef-steak-fritter-for-chicken-fried-steak-6

Those look great.  How tender are they?

They're fork tender. We get them at Cash and Carry. They carry two sizes, 4oz and 5.3 ounce patties.  We deep fry them.

[Brushpopper]

We use tenderized milanesa when we do them.  I think milanesa is a breakfast steak in English.  I use the regular ones for jerky sometimes if I don't feel like dealing with the slicer.  It looks like round steak.  Gotta love how regional things are called.  Bonnie got a wild hair a few weeks ago and wanted some and then realized how big of a mess it makes is why she only does them every few years.  And the meal looks amazingly good BTW.

[Bentley]

A seemingly simple dish, much like the simple biscuit, mastering it has always eluded me.  So we endeavor to persevere...We decrease the cut from a #15 setting to a #12. We go to the non blade mechanical tenderizer.  Better then the mallet tenderizer, but not as good as the mechanical blade tenderizer, my Kingdom for a LEM!  We tried mayo for the "wash" and just AP flour for the dredge.  Seasoned the meat instead of the dredge.  Getting closer.  Test subjects liked this lighter breading.  But I like a good coated chicken fried steak, that is part of the dish.

[Bentley]

Some would say it goes against tradition and the whole concept of the dish...but the next time  I buy a Rib Roast, I am slicing off some and making a CFS.

[Bar-B-Lew]

Yeah, you need that jerky slicer / tenderizer attachment I have for the LEM #8

https://www.amazon.com/LEM-Products-433TJ-Tenderizer-Attachment/dp/B0075D18FQ

[cookingjnj]

 Both those look great Bent.

[okie smokie]

classic trucker's special.  Great looking to me.  Never have made them at home.  Never know what you are eating when you order it for the first time in a restaurant--especially on the road.  I have found one great restaurant in Tulsa for it.  Almost always fork tender with good size steak, crispy crust, but not too thick, and great thick gravy.  What always ticks me off, is when I go elsewhere and get a tough chewy steak, small and hidden in a gigantic thick crust that makes it look twice as big as it is. I usually leave more debris on the plate than what I end up eating. 
 

[Bentley]

I am considering going to Top Sirloin, it is as tough as Round but more flavor.  I also think it maybe time to try and get coating on and then freeze a bunch at once so it is much simpler process.  Do you fry them from frozen?

That's what we're having for dinner tonight, although I've been cheating lately and buying these in bulk.

[yorkdude]

Would freezing them make them tougher? I am not a fan of frozen muscle meat.