Chicken Fried Steak

Ingredients:

One pound of round or cube steaks that have been pre-tenderized (4 steaks)
Kosher salt is used to season meat.

two big, beaten eggs
half a cup of milk
Two cups of all-purpose flour

For breading, use two tsp kosher salt.
Half a teaspoon of powdered garlic
Half a teaspoon of cayenne

Peanut oil, olive oil, canola oil, or any other type of fat for frying

Regarding the gravy:

Three teaspoons of pan grease
one third cup all-purpose flour

one-fourth cup heavy cream
1 3/4 cups milk (you can adjust the amount to suit your taste)
Taste-testing Kosher salt

freshly ground peppercorns, according to taste

1. Set oven temperature to 200°F.

2.Evenly pound the steaks:

You must pound the round steaks thin if you’re using them instead of pre-tenderized cube steaks; otherwise, they’ll be far too chewy. (Cube steaks that have already been tenderized could benefit from further treatment from the meat mallet to thin them down.)

Sandwich each steak between two plastic wrap sheets. The steak should be pounded to a thinness of less than 1/4 inch using a meat mallet, rubber mallet, rolling pin, or empty wine bottle.

Spread out the plastic wrap;it tends to wrinkle as you pound the steak, and flip it over frequently.

Proceed with every steak.

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3.Dust the meat with salt:

Lightly dust the flesh with salt.

Place a baking sheet in the oven with a wire rack on top of it. While you’re making the gravy, you’ll use the oven to keep the final steaks warm and crispy.

4.To bread the steaks,

set up two shallow plates that are wide, such a Pyrex casserole dish. Beat the eggs and milk together in the first one. In the second, mix the cayenne, garlic powder, salt, and flour together.

Dredge each steak individually in the flour. Press the flour into the steak on all sides using the heel of your hand.

Shake off any excess flour from the steak before lifting it and dipping it into the egg wash to coat both sides.

After removing the steak from the egg wash and shaking off any extra, coat it once again in flour. Once more, firmly press the flour into both sides of the meat.

5.Fry the steaks:

Pour enough oil in a large frying pan to cover the bottom by 1/4 inch. Heat the oil to 350°F or until it sizzles when you drop a little flour into it. If the oil doesn’t sizzle, it isn’t ready; if it burns, the oil is too hot, reduce the heat.

Working one at a time, lay a coated steak into the hot oil. Use a metal spoon to spoon some of the oil over the steak. This sets the coating.

Fry until you see the edges of the steak turn golden brown, about 2 minutes. Carefully turn the steak over in the pan, and fry for 2 more minutes.

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Once both sides of the steak are golden brown, tip the steak up with a metal spatula to drain the excess oil. Remove it from the pan and place if on the wire rack in the oven to keep warm. Repeat with the remaining steaks and leave them in the 200°F oven while you make the gravy.

6.Make a roux for the gravy:

Cut the heat source beneath the pan. Remove all of the grease from the pan, leaving behind roughly 3 tablespoons. After adding the three tablespoons of flour, increase the heat to medium. Stir continuously and cook for 4 to 5 minutes, or until the color turns milk chocolate.

7.Complete the gravy for the milk and cream while whisking continuously.

The flour-fat mixture should be smooth and have a beautiful milk chocolate color by now. Be aware that when you whisk in more liquid, the mixture will first tighten up and then loosen. To make gravy the thickness you want, add milk. Add more milk if you find the gravy to be too thick. Cook it for a longer time if it’s too thin. Season with salt and lots of black pepper ,to taste.

Serve:

Serve chicken fried steak with the gravy and a side of mashed potatoes or your choice of side