Serious Eats: Talk

Chicken Fried Steak and Panko

I'm making dinner for my boyfriend this weekend and he wants chicken fried steak. I plan on using Alton Brown's recipe, which calls for dredging cube steak in seasoned flour, eggs, and then flour again.

Has anyone ever tried doing the second dry dredging with panko? Would it give it the crispy consistancy I'm hoping for? Would the taste be off?

Thanks in advance!

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