Tuscan Herb Chicken Fried Steak


Tuscan Herb Chicken Fried Steak

Chef Michael Turner

Serving Size 4-6 Adults

Time: 30 Minutes

Tuscan Herb & Family Reserve


  • 2-3 Cube Cutlet Steak

  • 1 Cup Butter Milk

  • 1/2 Cup Flour

  • 1/2 Japanese Bread Crumbs

  • Salt & Pepper

  • 2 Tablespoon Tuscan Herb Oil



Remove cube cutlet from package and place on large cutting board, with rubber mallet or rolling pin flat in the cube steak to allow evening cooking and for a crispy skin. Place steak in buttermilk and Tuscan oil into medium mixing bowl. Marinate steak fillets for 30 minutes then place into flour mixed with bread crumbs and firmly press, Once coated set aside on a paper plate and bring oil to temperature in a skillet. Turn oven on to 400 degrees and let preheat while frying of steak. Once each side of steak is crispy brown, place in oven for 3-5 minutes to allow center to become well done. Server with gravy or bourbon maple balsamic reduction!

Optional Olive Oils: Rosemary, Garlic, Mushroom & Sage, Mesquite Hickory Smoked

Optional Vinegars: Traditional 18 Year, Oregano, Neapolitan Herb