Brian O'Hea's Chicken Fried Steak

Chicken Fried Steak

2 each              Coulotte Steak, cut in half and pounded out thin
1/2 cup             Buttermilk
2 tablespoons  Montreal Steak Seasoning

4 each              Eggs, beaten
1/2 cup             All purpose flour
1 1/2 cups        Panko bread crumbs (Japanese style breadcrumbs)

1 pint                Chicken stock, fresh preferred but can use canned
2 each              Spicy Italian sausage, cooked and crumbled
1 each              Spanish onion, small dice
2 tablespoons   Butter
1 ounce             All Purpose Flour

Method
0. Cut steaks in half, then cut each half in half lengthwise. Place steak between two pieces of plastic wrap and pound thin, the steak will become double in size. Repeat this step with remaining steaks

1. Mix buttermilk and seasoning. Add steaks so they are fully submerged and marinate for at least 3 hours or up to 12 hours.

2. After marinating steak use standard breading procedure, flour, egg wash, breadcrumbs. Repeat the egg wash and breadcrumbs and reserve steaks on sheet tray for frying.

3. Remove the casing from all the sausages.

4. Sauté the small dice of onions and sausage in butter until the sausage is cooked and onions are golden brown.

5. Add the flour to create a roux and cook for 1-2 minutes. Add chicken stock whisking in to avoid lumps.

6. Bring the gravy to a boil, stirring constantly to avoid scorching, and bring down to simmer. Let simmer for thirty minutes to develop flavor. Season as needed.

7. Heat canola oil in sauté pan over medium heat. To test if oil is hot enough put in some breadcrumbs if they bubble and brown oil is correct temperature. Pan fry steaks until golden brown on both sides and reserve on sheet tray with rack.

8. Finish cooking steaks in 350 oven for 6 - 8 minutes

9.  Serve steaks with sausage gravy and your favorite potato and vegetable.