This is a meal that my husband and I have been enjoying weekly while the chanterelle mushrooms are available. Start with a tenderized round steak (a.k.a. cube steak), or a regular round steak that you beat the crap out of with a meat tenderizer. Cut into reasonable portions and trim all of the connective tissue and silver skin off. I like to generously salt and pepper the steaks a couple of days before cooking them as I think that helps tenderize them.
For my breading I make up a breading station with a bowl of seasoned flour (flour, salt, black pepper, cayenne pepper), a bowl with a couple of eggs scrambled with a shot of milk and a shake or two of Frank's Red Hot pepper sauce, and a bowl of plain panko crumbs. I take each steak at a time and first dip the steaks into seasoned flour, then into the egg mixture, and then finally into the panko crumbs. Then place the steak on a plate and move to the next one. I like to let my coated steaks sit on the plate at room temp for about 15 minutes before cooking because it seems to help the breading adhere better.
Fry the steaks in a cast iron pan that has a generous layer of melted butter or oil. I usually need to add additional butter when I flip the steaks so that the coating gets evenly and nicely browned. Brown for a few minutes a side or until golden brown, then place the steaks on a paper towel lined plate.
While cooking the steaks, I took a pile of chanterelle mushrooms that have been washed and cut into big pieces. I throw those into a pan and saute until all the liquid they have released has cooked off. When the mushrooms are cooked dry, I add some cream and reduce that until it is a nice thick sauce. I season with salt and pepper, and finish it with a pat of butter. You could add finely minced shallot or garlic to the mushrooms if you wanted. I personally don't do this with chanterelles because their taste is so delicate and fabulous that I like to keep it very simple.
Here is a plated picture of the chicken-fried round steak with the chanterelle mushroom sauce, mashed roasted buttercup squash, and steamed romanesco broccoli.
A closeup of the round steak with the breading. The breading was crisp and delicious. This was the first time I added a shake of Frank's Red Hot sauce to the liquid in the breading mix, and it was a great addition. And the chanterelle mushroom sauce puts it over the top.
Thanks for looking at my post, and I hope that everyone has a great night!