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Restaurant lunch highlights:

Texas chicken fried steak

Texas chicken fried steak

In the late 1800s, when chicken-fried steak started to catch on in Texas and beyond, cooks did what they could to tame tough, inferior cuts of meat into fork-tender submission. At Emma + Ollie, a restaurant in a charming little house in Fredericksburg, Texas, Rebecca Rather cuts to the chase: She starts with slices of grass-fed beef tenderloin. Because the tenderloin is so soft, it takes only a few whacks with a rolling pin or the side of a heavy knife to flatten the slices enough so they cook quickly in hot oil, the batter forming a crust that helps keep the meat moist.

As reported in the GARDEN & GUN story and recipe - EAT MORE

Last modified onWednesday, 29 January 2020 05:11
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