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 Chicken Fried Steak |
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 maindishes |
 elenger |
 2009-02-23 22:39:57 |
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1 pound Boneless Beef Top Loin
2 Cups Shortening
1 Whole Egg, beaten
1 cup Buttermilk
Salt and Pepper
1/4 tsp Garlic Powder
1 cup Flour
1/4 cup Flour
1 Quart Milk
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- Cut top loin into thin peices.
- Using a glancing motion pound each cutlet thin
- In a large, heavy skillet, heat 1/2" of shortening to 365 degrees
- 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 1 cup flour
- Dip the cutlets into flour mixture turning to coat evenly
- Dip into egg mixture coating both sides
- Dip into flour mixture again coating both sides, shake off excess
- Place cutlet in heated shortening. Cook until golden brown turning once.
- Transfer to a plate lined with paper towel, repeat with remain cutlets.
- Drain Grease, leaving 1/2 cup for gravy.
- Use reserved drippings over medium heat. Blend in 1/4 flour to form a paste.
- Gradually add milk to desired consistency stirring constantly
- Season with salt and pepper.
- Serve over chicken fried steak.
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