- 1 pound boneless beef top loin
- 2 cups shortening
- 1 egg, beaten
- 1 cup buttermilk
- salt and pepper to taste
- 1/4 teaspoon garlic powder
- 1 cup all-purpose flour
- 1/4 cup all-purpose flour
- 1 quart milk
- salt and pepper to taste
- 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.
- In a large, heavy skillet, heat 1/2 inch shortening to 365 degrees F (185 degrees C).
- While the shortening is heating, prepare cutlets. In a shallow bowl, beat together egg, buttermilk, salt and pepper. In another shallow dish, mix together garlic powder and 1cup flour. Dip cutlets in flour, turning to evenly coat both sides. Dip in egg mixture, coating both sides, then in flour mixture once again.
- 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 1/2 cup.
- Using the reserved drippings in the pan, prepare gravy over medium heat. 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.
03/30/2017
recipepes.com
Chicken Fried Steak, recipe
PT15M
PT1H
5
455 calories
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