Ingredients:
4 round steaks, tenderized
1 whole eggs
1 cup milk
1 1/4 cups flour
1/2 tablespoon salt
1/4 tablespoon black pepper
1/4 tablespoon paprika
1/4 tablespoon white pepper
1/2 teaspoon cumin
1/2 teaspoon ground habanero chile pepper
4 tablespoons oil
1/4 cup flour
1 cup milk
3/4 cup water
1 (1/4 ounce) packet chicken bouillon granules
3 teaspoons black pepper
1 1/2 teaspoons salt
3/4 teaspoon white pepper
Directions:
Beat together the egg and milk then set aside.
Combine the flour and spices, mix well, and spread onto a flat tray or plate.
Dip each steak into the milk/egg mixture and dredge each in the flour mixture, then dip back into the milk/egg mixture.
Heat 1/2 inch deep cooking oil in a large heavy skillet over medium-high heat for a few minutes.
Check the temperature with a drop of the egg/milk mixture; if it pops and sizzles, it’s ready.
Carefully place each steak into the hot oil, allowing to fry for 3 to 5 minutes, then turn over and cook another 3 to 5 minutes, depending upon the size of the cutlets.
Remove steaks from oil and allow to drain on paper towel.
Leave about 3-4 tablespoons of the oil from frying the steak in the skillet and reduce heat to medium.
Combine all ingredients for gravy on a bowl and mix until flour is desolved.
Pour into skillet and cook until desired thickness is reached.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.