If you've never heard of the Windy City's breaded steak, then prepare to be blown away. It may well change the way you make other sandwiches.

Chuck Blount removes a chicken-fried steak from a cast iron skillet on the grill after cooking it for five minutes per side. ... Like schnitzel, the beef is pounded out, breaded and fried.

In a large skillet, melt remaining 1 ½ cups (3 sticks) butter. Add steaks and fry 5 minutes on each side or until golden brown. You may have to cook them two at a time, depending on size of your pan.