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The Right Way to Make Fried Meat with a Breading Station No matter what you call it—chicken-fried steak, country-fried steak, Milanese, wiener schnitzel, or breaded cutlet—there seems to be something irresistibly alluring about a piece of meat that has been prepared until it is thin and soft, submerged in savory bread crumbs as well as beaten egg, and then fried till the covering is crunchy enough just to shatter when you bite into it. Unfortunately, the majority of us struggle to make a chicken-fried steak that is truly delectable at residence.