Our Favorite Recipes

Ingredients: Yields 4 to 6 servings

2 slices of chip steak per individual. I specifically requested the number of slices rather than a weight so I am sure to have exactly what I need. The only place we have been able to find actual chip steak is Nino Salvagio grocery store here in Michigan

1 plus cups of white all purpose flour

2 cups Italian bread crumbs

4 to 5 eggs beaten

4 cups canola oil for frying

Tomato Bisque Dipping Sauce

1~ 23 ounce can of tomato soup

1 TBSP vinegar

2 TBSP sour cream

Combine all in a small pot, cook on medium heat stirring. Serve as dipping sauce!

1. Place flour, bread crumbs, and beaten eggs in 3 separate bowls.

PRO TIP: Don’t put all the flour, bread crumbs in at once. Reserve half of each back so the flour and crumbs don’t get caked up with the egg, and the egg doesn’t get loaded with the flour or crumbs.

2. Rinse each piece of steak; pat dry on a clean paper towel; set aside.

3. Take 2 pieces of chip steak and stack on top of each other evenly; first coat evenly on both sides with the flour; then dip into beaten eggs coating both sides; repeat the process with the bread crumbs; set aside. Repeat with all slices until done.

4. Heat 2 cups of the oil in a skillet on medium high heat until hot. You will see ripples when it is ready, or you can test with a drop of water~ simply drop 1 drop of water into the hot oil, if it ‘pop’s’ it is ready.

5. Begin with 1 or 2 of the breaded steaks depending on the size of your skillet; cook on one side for about 2 to 3 minutes or until golden brown; carefully turn the steaks to cook on the other side. Carefully remove the cooked steaks onto paper towels to drain excess oil, set aside; Repeat until all steaks are done.

6. Make dipping sauce.

Serve with French fries, tater tots, rice, or a noodle.

PRO TIP: Continue to change out your paper towels after each breaded chip steak is removed from the oil. This will keep your steaks from being too greasy.