Matt's Chicken-Fried Steak

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Southern Living


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1 1/2 pounds ground round or (1/2-inch-thick) round, sirloin, or flank steak

2 to 3 cups soft breadcrumbs*

1 teaspoon salt

1/2 teaspoon pepper

3/4 to 1 cup buttermilk**

1/3 cup vegetable oil

6 (6-inch) corn tortillas (optional)

1 1/2 cups (6 ounces) shredded Monterey Jack cheese (optional)

Garnishes: cherry tomato wedges, avocado, fresh cilantro sprigs, sliced red chile pepper

Cream Gravy (optional)