Oct 2, 2013


oil or shortening (my grandma always used shortening) I use canola oil
6 tenderized beef cutlets (round or cube steak)
3 cups seasoned flour
2 eggs
2 cups milk

1/2 cup flour
salt and pepper
2-3 cups milk (depending on how thick or thin you like your gravy)
3 tablespoon dripping, included the cooked bits

Heat about 1/4-1/2 inch of oil or shortening in a frying pan. Salt and pepper each side of steak. Beat eggs then combine with milk. Dredge tenderized beef cutlets in flour, then egg-milk wash, then a second time in flour.
Place dredged cutlets into heated oil and fry until golden, about 7-8 minutes. Turn steak over and cook for another 5 minutes or so until both sides are golden. Remove each piece to a cake rack and allow to drain.

TIME TO MAKE THE GRAVY: Drain all but 2-3 tablespoons of drippings from the frying pan; leave all the cooked bits you can. Combine flour and seasonings, then pour into the pan with drippings and bits, stir to combine for a couple of minutes. Slowly add milk, continually stir/whisk the gravy over medium heat for 10-15 minutes, or until desired consistency. Taste and add more salt or pepper if necessary. Serve generously over each piece of chicken fried steak. Sop up any extra gravy with your mashed potatoes.

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