Cajun Style Country Fried Pork Steaks

I got tired of the "same ole' country fried steak, and was looking through a TOH "country cooking" and found one that was contributed by Toni Holcomb. I changed a few things and here are the results. Feel free to adjust the seasonings to your own tastes. I served this with mashed potatoes and green beans. The nutrition amounts include the total amounts of flour and milk mixture--you might not use all of the flour mixture to bread the meat and you might not use all the gravy. Submitted on June 1st, 2006.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1 1⁄4 cups self-rising flour, divided
• 1 1⁄2 teaspoons ground black pepper
• 1  teaspoon white pepper
• 1⁄2 tablespoon garlic powder
• 1  teaspoon paprika
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon cumin
• 1⁄4 teaspoon cayenne pepper
• 4 (4 ounce)  pork cube steaks
• 1  cup buttermilk
• 1 (12 ounce) can evaporated milk
•  oil (for frying)

Directions

1. In a shallow bowl combine one cup flour and all seasonings.
2. In another bowl combine buttermilk and evaporated milk. Set aside 1 3/4 cups of milk mixture for gravy.
3. Dip meat into flour mixture, then in milk mixture, and then back into flour.
4. Repeat step 3 for the rest of meat.
5. Heat oil in skillet until hot but not smoking.
6. Cook meat until lightly browned on each side, about 5 to 7 minutes.
7. Remove steaks and keep warm.
8. Drain oil from pan, saving about 1/3. Stir in remaining flour until smooth. Cook over medium heat until golden brown. Whip in remaining buttermilk mixture.
9. Bring to a boil and cook for 2 minutes.
10. Serve over meat.