Ingredients

Instructions

  1. Heat about 1/4-1/2 inch of oil or shortening in a frying pan.
  2. Beat eggs then combine with milk.
  3. Dredge tenderized beef cutlets in flour, then egg-milk wash, then a second time in flour.
  4. Place dredged cutlets into heated oil and fry until golden, about 10 minutes.
  5. Turn steak over and cook for another 5 minutes or so until both sides are golden.
  6. Remove to a plate lined with paper towels and allow to drain.
  7. TIME TO MAKE THE GRAVY: Drain all but 1-2 tablespoons of drippings from the frying pan; leave all the cooked bits you can.
  8. Combine flour and seasonings with milk, then pour into the pan with drippings and bits.
  9. Continually stir/whisk the gravy over medium heat for 10-15 minutes, or until desired consistency.
  10. Taste and add more salt or pepper if necessary.
  11. Serve generously over each piece of chicken fried steak.
  12. Sop up any extra gravy with a biscuit.