----- 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.