1 and 1/2 pounds of top-round steak
2 cups flour
1/2 cup milk (or buttermilk)
1/2 teaspoon salt
1 teaspoon cracked black pepper
Lard or vegetable oil
Cut the steak into four pieces and pound each piece with a meat tenderizer until flattened (should be about doubled in size).
Place flour in a large bowl and add seasonings
Mix eggs and milk in another large bowl.
Take pieces of tenderized beef steak and coat in the flour, dip into egg mixture, and back in the flour again.
Heat skillet on medium heat with enough oil or large to fill halfway up the sides.
when a drop of water makes the oil sizzle, you know it is ready for frying!
Take the coated beef and place it in the skillet. When the blood (er, red-meat juice) starts bubbling out of the top of the steak (about three to four minutes) gently turn it over with a long fork (using a spatula can cause the oil to splash out of the skillet).
Cook another five minutes and then take the chicken-fried steak out of the pan and drain on a paper-towel-lined plate. Repeat process for remaining cutlets. And while you're frying the others, you can keep the cooked steaks warm in the oven.
Serve with cream gravy made from the drippings and a salad with blue-cheese dressing.
Submitted By: Morgan from WA on 2010-10-30