Chicken Fried Steak With
Ground black pepper
Blend the egg and milk and set aside.
together the salt, black Pepper and paprika and season both sides of beef cutlets.
cutlets in the flour, shaking off the excess. Then dip each
cutlet in the egg/milk mixture, then back in the flour.
aside on a piece of waxed paper.
cooking oil in a large cast−iron or other heavy skillet over
medium−high heat for a few minutes.
be about a half inch deep in the pan. Check the temperature with a thermometer, should be
305°F. If you do not have a
thermometer drop a pinch of flour into the oil and see if it sizzles, it's ready.
long−handled fork, or tongs carefully place each cutlet into the hot oil.
Protect yourself (and your kitchen) from the popping grease that results.
on both sides, turning once, until golden brown. Slightly reduce heat, cover and cook 4 minutes on each side, or
until cutlets are done through. Drain
cutlets are removed from the pan, pour off all but about 2
of oil ( if you don’t have 2 tbsp of oil you will have to add some to pan), keeping as many as possible of the
browned bits in the pan. Heat the oil over medium heat until hot.
tablespoons flour (use the left−over flour from the chicken fried
recipe) in the hot oil. Stir with a whip, slowly, to brown the flour.
Gradually stir in add ¾ cup milk and ¾ cup water, mixed together, stirring
constantly with the whip and mashing out any lumps.
begin to thicken. Continue cooking and stirring a few minutes
until gravy reaches desired thickness.
seasonings and add more salt and pepper according to your taste.
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