CHICKEN STEAKS RECIPES

Steps:

• In a shallow bowl, combine 2 cups flour and seasonings; set aside. In another bowl, combine buttermilk and evaporated milk. Remove 3-1/2 cups for gravy and set aside. Dip cube steaks into buttermilk mixture, then into flour mixture, coating well. Repeat. , In a skillet, heat 1/2 in. of oil on high. Fry steaks, a few at a time, for 5-7 minutes. Turn carefully and cook 5 minutes longer or until coating is crisp and met is no longer pink. Remove steaks and keep warm. , Drain, reserving 1/3 cup drippings in the skillet; stir remaining flour into drippings until smooth. Cook and stir over medium heat for 5 minutes or until golden brown. Whisk in reserved buttermilk mixture; bring to a boil. Cook and stir for 2 minutes. Add Worcestershire sauce and pepper sauce. Serve with steaks.

Steps:

• 1. Place the chicken breasts between two large sheets of greaseproof paper, and whack with the base of a large non-stick frying pan to flatten them to about 1cm thick.
  2. Tear the bread into a food processor, then peel, chop and add the garlic, and blitz into fairly fine crumbs.
  3. Pour the crumbs over the chicken, roughly pat on to each side, then re-cover with the paper and whack again, to hammer the crumbs into the chicken and flatten them further.
  4. Put the pan on a medium heat. Fry the crumbed chicken in 1 tablespoon of olive oil for 3 minutes on each side, or until crisp, golden and cooked through.
  5. Slice, plate up, season to perfection with sea salt and black pepper, sprinkle with lemon-dressed rocket, and serve with lemon wedges, for squeezing over.