Chicken Fried Steak

Prep Time min / Cook Time min I Yields 4 steaks and cup gravy

Ingredients: 1 pound boneless beef top loin 2 cups shortening 1 egg 1 cup buttermilk Pinch of salt and pepper tsp garlic powder 1 cup all-purpose flour 1 quart milk

Method of Preparation:

1. 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. 2. In a large, heavy skillet, heat inch shortening to 365 degrees F (185 degrees C). While shortening is heating, prepare cutlets. In a shallow bowl, beat together egg, buttermilk, garlic powder and other seasonings. In another shallow dish, mix together salt, pepper, and 1 cup flour. Dip cutlets in flour, turning to evenly coat both sides. Dip in egg mixture, coating both sides, then in flour mixture once again. 3. Place cutlets in heated shortening. Cook until golden brown, turning once. Transfer to a plate lined with paper towels. Repeat with remaining cutlets. Drain grease, reserving cup. 4. Using the reserved drippings in the pan, prepare gravy over medium heat. Blend in 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.