Bottom round steak- tenderized. Better braised or quick fried?
I want chicken fried steak but the steaks I have are only run through the tenderizer once. Is that enough or am I destined for a braise?
If your tenderized bottom round is more than 1/4 inch thick, slice it with the grain so that it's 1/4 inch thick or thinner. Dredge each piece in flour, press the flour into the meat's surface, shake off excess, drip in beaten egg and the again dredge in flour (or bread crumbs if you prefer).
Once more, shake off excess flour. Let the dredged pieces of meat rest for 15 minutes before putting them into hot oil that is deep enough to come up about half way on the side of each piece. Fry until golden brown, turn and brown the other side, drain on paper towels (or similar) and serve.