Hill Country Deluxe
Sep 12, 2019
2 minutes
By Kim Severson
In the late 1800s, when chicken-fried steak started to catch on in Texas and beyond, cooks did what they could to tame tough, inferior cuts of meat into fork-tender submission. They pounded them with hammers, smacked them with mallets, or even took to them with the edges of sturdy plates—just as
You’re reading a preview, subscribe to read more.
Start your free 30 days