Chicken Fried Steak with Cracked black pepper Gravy
The quality of the beef is what really counts in this dish. Normally this recipe calls for cube steaks or tenderized round steak, but I love London broil for this and normally have more of it on hand than anything else. I slice the cut’s in half so I have a thinner cut of meat. Then normally I cut the steaks into smaller portions then tenderize with the spine of my Chinese cleaver or you can use a mallet. When I wanna show off I just tenderize and cook the whole (1/2 the boil) steak and then slice and plate on a platter then pour some gravy over sprinkled with paprika and cracked black pepper
4 tenderized beef cutlets
1 egg
1/4 cup milk
all-purpose flour
canola oil, enough to fill up to at least a 1/2 inch of the pan
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon of cayenne
1/2 teaspoon of garlic powder
1/2 teaspoon cracked black pepper
Beat together the egg and milk and set aside. Mix together the salt, black pepper, paprika, garlic powder and cayenne and season on both sides of beef cutlets then add the remainder to the flour.
Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. Check the temperature with a drop of water, if it pops and spits back at you, it's ready.
Dredge the cutlets in the flour, shaking off the excess. Then dip each cutlet in the egg/milk mixture, and then back in the flour.
Carefully place each cutlet into the hot oil. Fry cutlets on both sides, turning once, until golden brown. Remove from heat. Drain cutlets. You now should have a lovely tender medium chicken fried steak
Cracked black pepper Gravy
After the cutlets are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.
Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried steak recipe (You weren’t gonna throw that goodness away now were you?) in the hot oil. Stir, quickly, to brown the flour.
Gradually stir in 2 1/2 cups milk and stirring constantly with a whisk and whisking out any lumps. (You can cheat and use a emersion blender if you have one ) Lower heat, and gravy will begin to thicken.
Continue cooking and stirring a few minutes until gravy almost reaches desired thickness. It’s gonna thicken more as it sits. Check seasonings and add more salt and cracked pepper according to taste. Add more milk if it gets too thick.
4 tenderized beef cutlets
1 egg
1/4 cup milk
all-purpose flour
canola oil, enough to fill up to at least a 1/2 inch of the pan
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon of cayenne
1/2 teaspoon of garlic powder
1/2 teaspoon cracked black pepper
Beat together the egg and milk and set aside. Mix together the salt, black pepper, paprika, garlic powder and cayenne and season on both sides of beef cutlets then add the remainder to the flour.
Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. Check the temperature with a drop of water, if it pops and spits back at you, it's ready.
Dredge the cutlets in the flour, shaking off the excess. Then dip each cutlet in the egg/milk mixture, and then back in the flour.
Carefully place each cutlet into the hot oil. Fry cutlets on both sides, turning once, until golden brown. Remove from heat. Drain cutlets. You now should have a lovely tender medium chicken fried steak
Cracked black pepper Gravy
After the cutlets are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.
Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried steak recipe (You weren’t gonna throw that goodness away now were you?) in the hot oil. Stir, quickly, to brown the flour.
Gradually stir in 2 1/2 cups milk and stirring constantly with a whisk and whisking out any lumps. (You can cheat and use a emersion blender if you have one ) Lower heat, and gravy will begin to thicken.
Continue cooking and stirring a few minutes until gravy almost reaches desired thickness. It’s gonna thicken more as it sits. Check seasonings and add more salt and cracked pepper according to taste. Add more milk if it gets too thick.
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