JamieOliver.com

chicken-fried steak

main courses | serves 6
So called because of its spiced crust, just like fried chicken. Adam learned how to cook chicken-fried steak on a New Mexico ranch, which is also where he fell in love with barbecue. “They did it with a thicker steak but I like the thinness of it because all the spices meld with the beef.” He says coffee is used in the gravy because, round a campfire, that’s what the ranchers would use to deglaze the pan.

1 For the braised bitter greens, render the bacon slightly in the vegetable oil, then add garlic and cook until fragrant. Add the bitter greens cook till slightly wilted. Add the stock and season to taste with salt and pepper. Cover and cook for 35–40 minutes. Drain and adjust seasoning as necessary.
2 Meanwhile, for the mashed potato, boil the potatoes in salted water until fork tender. Drain. Return potatoes to the pan, add cream and bring to a boil. Begin to mash the potatoes, adding the butter in knobs as you go. Season to taste with salt and black pepper.
3 While the potatoes are boiling, prepare the seasoned flour. Combine flour, onion powder, garlic powder, sweet paprika, cayenne and a little salt and pepper. When ready to cook the steaks, dredge slices in seasoned flour, shaking off excess. Beat egg and 250ml water together. Dip the floured steak slices into the mix, then place back in flour. Heat a frying pan to a medium heat and fry the steak in the oil for 2 minutes each side or until golden and crisp. Remove the steaks, cover and let rest.
4 Drain the fat from the frying pan then add the garlic and onion and sauté till tender over a medium-low heat. Add the espresso and reduce until nearly evaporated, then add cream and 60ml water and simmer till the sauce coats the back of a wooden spoon. Serve the chicken-fried steak with greens, mash and gravy.


Recipe by Adam Perry Lang, Photography by Simon Wheeler
• from From Jamie Magazine issue 2