Mock Chicken Fried Steak

Recipe View In a large bowl, gently combine the ground beef, 1 cup of crushed saltine crackers, egg, chili powder, parsley, and salt. Mix until just combined, being careful not to overmix. (Approximately 5 minutes)

Recipe View Divide the mixture into 6 equal portions. Gently roll each portion into a ball, then flatten into a patty shape, about 1/2 inch thick. (Approximately 5 minutes)

Recipe View Place the remaining 1 cup of crushed saltine crackers on a plate. Dredge each patty in the crackers, ensuring it's evenly coated on all sides. (Approximately 5 minutes)

Recipe View Arrange the coated patties on a clean plate or tray, cover with plastic wrap, and refrigerate for at least 30 minutes. This helps the coating adhere and prevents the patties from falling apart during frying. (30 minutes)

Recipe View Heat the vegetable oil in a large skillet over medium heat until shimmering. Carefully place the patties in the hot oil, ensuring not to overcrowd the pan. (Approximately 2 minutes)

Recipe View Fry the patties for about 7 minutes per side, or until the centers are cooked through and the outside is golden brown and crispy. An instant-read thermometer inserted into the center should read at least 160°F (71°C). (Approximately 14 minutes)

Recipe View Remove the fried patties from the skillet and place them on a wire rack or paper towel-lined plate to drain excess oil. (Approximately 2 minutes)

Recipe View Serve immediately and enjoy!