NAVIGATION
SOCIAL
ADDRESS 53 Jones Circle Nashville Tennessee 37138
CONTACT livenletdine@gmail.com f: 303-961-4619
Copyright 2002 Live n Let Dine All Rights Reserved
Recipe Blank

INGREDIENTS

3 Cups “Better for Bread Flour” (or All Purpose Flour) 1 Cup Warm Water 1 ½ Tblsp Olive Oil 3 Tsp Salt 1 ½ Tblsp. Sugar ½ Tblsp Honey 2 Tsp Instant Rise Yeast Extra Oil and Flour for Dusting
Country Fried Steak with Eggs 
Season each cube steak on both sides with a pinch of seasoned salt (or salt and MSG) and a pinch of Fried Chicken Seasoning. Place the cutlets on a wire rack then refrigerate until ready to cook. Heat Oil in Fryer to 350* / Heat Oven to 225* (for holding) When ready to cook, remove the cutlets from the fridge and allow to come up in temperature while we make the breading. To a large bowl add the flour, cornstarch, baking powder fried chicken seasoning, seasoned salt and MSG (if using). Coat each cutlet lightly with the chicken breading and set aside. Allow to sit until the flour begins to look hydrated. While the meat sits beat 1 Egg white into 1 cup of buttermilk. Add 2 Tblsp of the breading mix and just enough water to thin. You want a slightly thin batter that runs off easily but still clings. The thicker the batter the more flour it will hold. Too thick and your crust will be too thick. Too thin and your crust will be fragile and likely come off. One at a time, place the cutlet in the batter and allow to drain as much as possible. Coat with flour and place into the fryer immediately. You may only be able to cook one or two at a time. You don’t want to crowd the fryer. Cook each piece till they are golden brown. Remove to a draining rack and season with “Chicken Salt”. For best results serve immediately or place into the warming oven on a rack preheated to 225* until all pieces are ready to serve. To plate: Place the hashbrowns on the plate then the fried cutlet beside them. Add your eggs (cooked to order) and a small bowl of white gravy. Serve with Tabasco.   For the Gravy: 3 Tbsp Butter 3 Tbsp Flour Fresh Ground Black Pepper Black Pepper (from a spice tin) Milk Chicken Broth Pinch of Knorr Chicken Bouillon Melt the butter in a skillet. Slowly work in the flour to make a roux. Add just enough chicken stock to allow the flour to bloom and then stir adding more if needed to make a smooth paste. Start adding milk allowing the gravy to thicken before adding more. Season liberally with Fresh Ground Black Pepper, normal black pepper, Kosher salt and a pinch of chicken bouillon.
Country Fried Steak and Eggs
Country Fried Steak with Eggs 
Recipe Blank

INGREDIENTS

3 Cups “Better for Bread Flour” (or All Purpose Flour) 1 Cup Warm Water 1 ½ Tblsp Olive Oil 3 Tsp Salt 1 ½ Tblsp. Sugar ½ Tblsp Honey 2 Tsp Instant Rise Yeast Extra Oil and Flour for Dusting
NAVIGATION
SOCIAL
ADDRESS 53 Jones Circle Nashville Tennessee 37138
CONTACT  livenletdine@gmail.com f:
Copyright 2002 Blacks Culinary
Season each cube steak on both sides with a pinch of seasoned salt (or salt and MSG) and a pinch of Fried Chicken Seasoning. Place the cutlets on a wire rack then refrigerate until ready to cook. Heat Oil in Fryer to 350* / Heat Oven to 225* (for holding) When ready to cook, remove the cutlets from the fridge and allow to come up in temperature while we make the breading. To a large bowl add the flour, cornstarch, baking powder fried chicken seasoning, seasoned salt and MSG (if using). Coat each cutlet lightly with the chicken breading and set aside. Allow to sit until the flour begins to look hydrated. While the meat sits beat 1 Egg white into 1 cup of buttermilk. Add 2 Tblsp of the breading mix and just enough water to thin. You want a slightly thin batter that runs off easily but still clings. The thicker the batter the more flour it will hold. Too thick and your crust will be too thick. Too thin and your crust will be fragile and likely come off. One at a time, place the cutlet in the batter and allow to drain as much as possible. Coat with flour and place into the fryer immediately. You may only be able to cook one or two at a time. You don’t want to crowd the fryer. Cook each piece till they are golden brown. Remove to a draining rack and season with “Chicken Salt”. For best results serve immediately or place into the warming oven on a rack preheated to 225* until all pieces are ready to serve. To plate: Place the hashbrowns on the plate then the fried cutlet beside them. Add your eggs (cooked to order) and a small bowl of white gravy. Serve with Tabasco.   For the Gravy: 3 Tbsp Butter 3 Tbsp Flour Fresh Ground Black Pepper Black Pepper (from a spice tin) Milk Chicken Broth Pinch of Knorr Chicken Bouillon Melt the butter in a skillet. Slowly work in the flour to make a roux. Add just enough chicken stock to allow the flour to bloom and then stir adding more if needed to make a smooth paste. Start adding milk allowing the gravy to thicken before adding more. Season liberally with Fresh Ground Black Pepper, normal black pepper, Kosher salt and a pinch of chicken bouillon.
Live and Let Dine
Live n Let Dine