cube steak Country fried steak is a breaded cutlet dish typically made with cube steak. The cube steak is coated in seasoned flour, pan-fried on a cast-iron skillet on medium-high heat, and smothered in a brown gravy made from pan drippings.

The Germans are credited with the invention of country-fried steak. They have a dish very similar called Wienerschnitzel (breaded and fried veal cutlets), and in the southern United States in the 1800s, they needed an idea in order to cook up the tougher parts of meat.

Chicken Fried Steak gets its name from the breading used on the outside of the steak before it's fried in the same manner as traditional fried chicken - but instead of chicken, a tenderized piece of beef steak is used instead.

As a result, many historians agree that German and Austrian immigrants who settled in Texas from 1844 to 1850 were the first ones to introduce Chicken Fried Steak, replacing the veal in the popular German dish Wiener Schnitzel with a cut of tough beef that was readily available and cheap in Oklahoma and Texas.

Definition of 'country-fried' 1. (of meats, esp chicken) dipped in a mixture of flour and breadcrumbs and deep-fried. 2. Also: country-fried. (of music) combined with or influenced by elements of country-and-western music.

Steaks are cut from animals including cattle, bison, buffalo, camel, goat, horse, kangaroo, sheep, ostrich, pigs, turkey, and deer, as well as various types of fish, especially salmon and large fish such as swordfish, shark, and marlin.

The Origin of Steak Scandinavia is a broader term for the Nordic countries of Denmark, Norway, Sweden, and Finland in Northern Europe. There is historical documentation from the mid-15th century that shows the words “steik,” “stickna,” and “steikja” to refer to a thick slice of meat.

What Are Steak Fries? Simply put, steak fries thick potato wedges. Usually they're deep fried like French fries, but I don't like dealing with all that scary hot grease, so I baked them instead.

chicken-fried steak, also called country-fried steak, battered and fried steak dish popular in the southern United States. The meat - usually tenderized cube steak - is dipped in a milk or egg wash, dredged with seasoned flour, and fried in a skillet or deep-fried.

Chicken fried steak is high in calories, fat, and sodium, which can contribute to weight gain and high blood pressure. Moreover, the added gravy can further increase the calorie and fat content of the dish, making it a less than ideal choice for those trying to maintain a healthy diet.

Frying is believed to have first appeared in the Ancient Egyptian kitchen, during the Old Kingdom, around 2500 BCE.

A steak is a thick cut of meat generally sliced across the muscle fibers, sometimes including a bone. It is normally grilled or fried. Steak can be diced, cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, such as hamburgers.

Many historians have hypothesized that Italy is actually where the modern notion of cooking steaks originated. The origin story allegedly begins in Florence, which is arguably the location that birthed the Renaissance.

By definition, steak is “a slice of meat cut from the fleshy part of a beef carcass.” While there are pork chops that cook like steaks and even veggies that can be sliced into “steaks,” we're solely focusing on beef steak for this post.

Chicken-fried steak, also known as country-fried steak, (CFS) is an American breaded cutlet dish consisting of a piece of beefsteak (most often tenderized cube steak) coated with seasoned flour and either deep-fried or pan-fried. It is sometimes associated with the Southern cuisine of the United States.

Other food historians have stated that recipes for batter-fried steaks appeared in Southern cookbooks as far back as the early 1800s. Prior to modern food safety practices and methods of food storage, the fine art of “making tough cuts of meat palatable” was a necessity; breading and frying often did the trick.