I sure do love the taste of a bad piece of top-round, beat to hell, dredged in eggs and buttermilk, battered, and deep-fried in cast iron. Once the steak is cooked through you take it out of the skillet, drain most of the oil and start to add the flour, slowly, then the milk, stirring, slowly, and the salt and pepper, stirring, until just thick enough to call it gravy. Layer it liberally atop that cut of meat and voila, Chicken Fried Steak.
It's a lovely dish. Perfectly acceptable with eggs and coffee or fries and whiskey. And now, thanks to the efforts of the hardworking men and women of the Texas State Legislature, it has been resolved that October 26, 2011 be recognized, officially, as Texas Chicken Fried Steak Day (this is no sh*t). So what took so long?