So this is chuck steak for the chicken fried steak. You want to use a cheap cut of meat, because you're going to beat the hell out of it with the meat hammer to tenderize it, and you're going to fry it. Why would you want to use a porterhouse or something any good? You take the bone out. Basically, any bit of the meat that you don't want to eat, you take out. Big lumps of fat you take out, because they're very unappetizing.
It's a really good way of making a cheap family meal every now and again, because remember fried food is really good, but you can't live on it. Once or twice a week is probably a lot more than you need. Once or twice a month is probably good. The bone's out, and you cut it into your portions. Take as much of the fat off as you want. If you want to leave a lot on, you can. I like it fairly lean.
I've cut it into good sized portions to batter out. It's an awful good bargain, I mean this steak was $10, and it's going to feed a family of five, yeah. If you feel the steak -- I mean if you have a steak and you feel it; if your finger goes through it easily; you know that meat is going to be tender. This meat is about as tough as these Doc Martin boots. It really isn't a good quality meat.
So you want to give it the tenderizing treatment. What this does is it breaks down the collagen in the meat, so it becomes tender and it takes a, not a nasty cut of meat. It takes a really cheap, inexpensive cut of meat and you can actually call it steak. It's great, isn't it? A little piece like that will make a big piece of chicken fried steak. It's such an economical dish.
I'm using the thick side first, just to really tenderize that and the smaller side, there you have it. Chicken fried steak, getting ready to be drenched through your buttermilk and egg mix, floured. We're going to pan fry it and we're going to deep fry it.