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Chicken-Fried Steak with Sage Cream Gravy

Source of Recipe


From "The Complete Southern Cookbook" by Tammy Algood



List of Ingredients



• 6 Tbsp unsalted butter
  
• 6 Tbsp plus 1¼ cups all-purpose flour, divided
  
• 2½ cups milk
  
• 2 tsp plus 1 tablespoon kosher salt
  
• 2 tsp chopped fresh sage
  
• 2 tsp hot sauce
  
• 1 Tbsp black pepper
  
• 2 eggs
  
• ½ cup buttermilk
  
• Peanut oil for frying
  
• 6 beef cutlets
  






Instructions



1. Melt the butter in a saucepan over low heat. Slowly add 6 tablespoons of the flour, whisking constantly until a roux forms and the flour browns, about 5 minutes. Add the milk, 2 teaspoons of the salt, the sage, and hot sauce, whisking constantly. Simmer until thickened, about 3 minutes longer. Cover and set aside.
   
   
2. Combine the remaining flour, the remaining tablespoon of salt, and the pepper in a shallow dish. In a separate bowl, whisk together the eggs and buttermilk. Heat 1 inch of the oil in a large heavy skillet over medium-high heat until it reaches 375°F.
   
   
3. Dredge the cutlets in the flour, coating them completely. Then dredge the cutlets in the egg mixture and again in the flour. Repeat until all the cutlets are thoroughly coated. Using a pair of tongs, carefully place as many cutlets as will fit in the skillet without overcrowding. Fry 4 to 5 minutes per side, or until the crust is crisp and brown. Drain on paper towels and repeat with the remaining cutlets. Serve hot with the gravy on the side.
   
   Makes 6 servings