Funny - just sat down after eating this for dinner. And no, it's not chicken. The name comes from the method of preparation - it's made like fried chicken.
I get cubed steak, season my flour with salt and pepper, then coat my pieces making sure the nooks and crannies get floured. Then I let it rest on a cooling rack for at least 10 minutes - a tip I heard on Good Eats to help the breading stay on during cooking.
In a cast iron skillet, heat oil over medium-high heat til brown, then fry 2-3 minutes per side. It doesn't take long at all. If I have more meat than will fit into the skillet per batch, I put the cooked meat on a cooling rack on top of a cookie sheet in a preheated 200* oven.
Then just gravy from the pan drippings. Whisk in some flour, let it cook a minute, whisk in some chicken broth, continuing to whisk, add in some milk, continuing to whisk. Season to taste and let thicken til desired consistency.
at 9:31 PM on Jun. 18, 2011