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ivan@stellysee.de
| From | "Josh Chasin" <jchasin@nyc.rr.com> |
| Subject | Re: Like sand in an hour glass... |
| Date | Thu, 5 Aug 2004 14:05:29 -0400 |
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----- Original Message -----
From: "Stewart Mason" <flamingo@theworld.com>
> Beef steak (top round, usually), pounded thin to tenderize it, dipped in
> seasoned flour and egg, shallow-fried and served with a cream gravy. One
> of the traditional dishes of my Texas homeland, brought over by the
Germans
> who populated the Hill Country in the 1800s -- it's basically just
> schnitzel under another name.
I was under the impression that what makes it "chicken fried" is that the
frying is done in chicken fat. I could be wrong though.
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