Ingredients:
4 -5 pieces cube steaks, cutlet
2/3 cup flour
1/3 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1 teaspoon paprika
1 teaspoon ground pepper
2 eggs
1/4 cup milk
2 tablespoons evaporated milk ( Pet or “like”)
5 dashes hot sauce
canola oil or vegetable oil or coconut oil
1/4 cup flour
1/4 cup pan drippings or 1/4 cup bacon drippings
2 1/2 cups milk
1/4 cup evaporated milk ( Pet of “like”)
1/4 cup chicken stock or 1/4 cup broth
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
In medium bowl, place first 7 “dry” ingredients and mix well. Set aside.
In another medium bowl, place the next 4 “liquid” ingredients and use whisk to mix well. Set aside.
Carefully transfer dry mixture onto a dinner plate.
Start heating oil of your choice to a medium high heat in large skillet (Cast Iron is true Southern style).
The oil should be about 1/4″ to 1/2″ deep and should not cover the entire cutlet.
Take a cutlet and dredge in flour mixture.
Take same cutlet and dip in egg mixture until entirely coated.
REPEAT dredging same cutlet in flour mixture.
Repeat process for each cutlet.
Discard unused egg and flour mixtures.
In well heated oil, carefully place cutlets and fry until golden brown on bottom.
Turn each cutlet over to brown the other side.
Each side should take about 4 – 5 minutes.
Place fried cutlets on paper towels to drain excess oil.
Pour off all but 1/4 C grease from skillet.
Heat to a Medium High temperature.
Slowly add Flour whisking until well blended. (Don’t use leftover flour/cornmeal mixture).
When the color slightly begins to darken, slowly add milk.
Continue whisking to prevent lumps.
Gravy will begin to bubble and thicken.
Add evaporated milk and whisk well.
Add chicken stock and whisk well.
Add Salt and Pepper, blending well.
Allow gravy to simmer 2 minutes on low heat.
Turn off heat and allow to sit 2-5 minutes before serving.
Gravy will thicken nicely.
Servings: 4-5
Time preparation: 15 min.
Time total: 30 min.