Prep 9 mins
Cook 20 mins
- Heat about 1/4-1/2 inch of oil or shortening in a frying pan.
- 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 10 minutes.
- Turn steak over and cook for another 5 minutes or so until both sides are golden.
- Remove to a plate lined with paper towels and allow to drain.
- TIME TO MAKE THE GRAVY: Drain all but 1-2 tablespoons of drippings from the frying pan; leave all the cooked bits you can.
- Combine flour and seasonings with milk, then pour into the pan with drippings and bits.
- 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.
Wow. I really had high hopes for this dish; unfortunately the recipe is a disaster. To begin with, the proportions are all wrong. I had 6 pieces of beef; I used 1 egg and 1/2 cup of milk for the egg wash, and 1 cup of flour for dredging, and still had too much. An entire quart of milk is too much for the gravy, unless you want to flood the meat; 2 cups is plenty. The cooking time is too long; 15 minutes frying a thin piece of beef will turn it into boot leather. And you need a LOT of salt and pepper to compensate for the blandness of all that flour and milk. I'm sorry; I wanted to like this, but I just can't. Made for Spring 2010 PAC.