Best if Best Like Chicken Steak recipe

Fixings

1 holder all around helpful flour

3 whole eggs, beaten

1/4 holder vegetable oil

2 pounds meat base round, trimmed of wealth fat

2 teaspoons authentic salt

1 teaspoon recently ground dim pepper

2 holders chicken stock

1/2 holder whole deplete

1/2 teaspoon new thyme gets out

Direction

Watch how to make this recipe.

Preheat oven to 250 degrees F.

Cut the meat with the grain into 1/2-inch thick cuts. Season each piece on the two sides with the salt and pepper. Place the flour into a pie skillet. Place the eggs into an alternate pie dish. Burrow the meat on the two sides in the flour. Work the meat, using a needling contraption, until the point that the moment that each cut is 1/4-inch thick. Once mollified, dive the meat again in the flour, trailed by the egg in conclusion in the flour afresh. Repeat with each one of the bits of meat. Place the meat onto a plate and empower it to sit for 10 to 15 minutes before cooking.

Place enough of the vegetable oil to cover the base of a 12-inch incline sided skillet and set over medium-high warmth. Once the oil begins to sparkle, incorporate the meat in gatherings, being careful so as not to pack the skillet. Cook each piece on the two sides until splendid darker, around 4 minutes for each side. Empty the steaks to a wire rack set in a half sheet compartment and place into the oven. Repeat until the point that most of the meat is sautéed.

Incorporate the remaining vegetable oil, or conceivably 1 tablespoon, to the skillet. Speed in 3 tablespoons of the flour left completed from the burrowing. Incorporate the chicken stock and deglaze the dish. Surge until the point that the sauce achieves breaking point and begins to thicken. Incorporate the deplete and thyme and surge until the point that the moment that the sauce coats the back of a spoon, about 5 to 10 minutes. Season to taste, with more salt and pepper, if important. Serve the sauce over the steaks.