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Chicken Fried Steak

Source of Recipe

Ranch and Penthouse


List of Ingredients

1 pound boneless beef top loin
2 cups shortening
1 egg beaten
1 cup buttermilk
salt and pepper to taste
1/4 t. garlic powder
1 1/4 cup flour
1 quart milk
salt and pepper to taste

SUPPLIES:

Skillet
Measuring cup
Measuring spoon
2 Mixing bowls



Recipe

Cut top loin crosswise into 4 (4 ounce) cutlets
Using a glancing motion, pound each cutlet thinly with a moistened mallet or the side of a cleaver
Heat 1/2 inch shortening to 365 degrees in skillet
Beat together egg, buttermilk, salt and pepper in 1 mixing bowl
In second mixing bowl, mix together garlic powder and 1cup flour
Dip cutlets in flour, turning to evenly coat both sides
Dip in egg mixture, coating both sides
Dip in flour mixture again
Place cutlets in heated shortening
Cook until golden brown, turning once
Transfer to a plate lined with paper towels
Repeat with remaining cutlets

Prepare gravy:

To 1/2 cup skillet drippings, blend in 1/4 cup flour to form a paste
Gradually add milk to desired consistency, stirring constantly
For a thicker gravy add less milk; for a thinner gravy stir in more
Heat through, and season with salt and pepper to taste
Serve over chicken fried steak

Serves 4