Chicken Fried Steak Recipe: A Family Favorite

Ingredients

• 2 cups shortening
• 1 pound boneless beef top loin
• 1.25 cups all-purpose flour, divided
• 0.25 teaspoon garlic powder
• 1 cup buttermilk
• 1 large egg, beaten
• salt and pepper to taste
• 1 quart milk

Instructions

1. Heat 1/2 inch of shortening in a large, heavy skillet to 365 degrees F (185 degrees C).
2. While the shortening heats, cut the beef crosswise into 4 equal cutlets. Using a moistened mallet or the side of a cleaver, pound each cutlet until thin.
3. In a shallow bowl, combine 1 cup of flour with garlic powder. In a separate shallow bowl, whisk together the buttermilk, egg, salt, and pepper. Dip each cutlet into the flour mixture, ensuring even coating, then dip into the egg mixture, and finally back into the flour mixture for a double coating.
4. Fry the cutlets, one at a time, in the hot shortening until golden brown, flipping once. Place the cooked cutlets on a paper towel-lined plate to drain excess grease. Remove all but 1/2 cup of the drippings from the skillet, reserving the 1/2 cup in the skillet.
5. In the skillet with the reserved drippings, blend in the remaining 1/4 cup of flour to create a paste. Cook and stir over medium heat, slowly adding milk until you reach your preferred gravy consistency. Use less milk for a thicker gravy and more milk for a thinner gravy. Season the gravy with salt and pepper to taste. Serve the gravy generously over the fried cutlets for a satisfying meal.

Nutrition

• Calories: 617 kcal
• Fat Content: 26 g
• Fiber Content: 1 g
• Sugar Content: 15 g
• Sodium Content: 250 mg
• Protein Content: 49 g
• Cholesterol Content: 134 mg
• Carbohydrate Content: 44 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g