Follow these steps for perfect results
whole milk
at room temperature
large eggs
all-purpose flour
garlic powder
hot paprika
coarse salt
black pepper
freshly ground
canola oil
for frying
round steak
tenderized, cut into 5-inch squares
mashed potatoes
for serving
Whisk 1/2 cup milk and eggs together in a bowl.
Combine flour, garlic powder, paprika, salt, and pepper in another bowl.
Heat canola oil in a cast-iron skillet over medium-high heat to 350°F.
Dip a cutlet in the egg wash, then in the seasoned flour.
Return the cutlet to the egg wash for a quick dip, then immediately add to the heated oil.
Fry until brown, 3-5 minutes per side.
Remove to a plate lined with paper towels.
Keep warm.
Repeat with remaining cutlets, maintaining medium-high heat.
Pour off all but 2-3 tablespoons of cooking oil with drippings.
On low heat, add 3 tablespoons of the leftover seasoned flour mixture to the oil and whisk to make a roux.
Cook until golden, about 1 minute.
Gradually add the remaining 1 1/2 cups milk to the flour mixture while whisking.
Cook until thickened, about 10 minutes.
Taste and adjust seasoning with salt and pepper.
Serve the cutlets with mashed potatoes and gravy.
Expert advice for the best results
Use a meat tenderizer to ensure the steak is very tender.
Do not overcrowd the skillet when frying.
Adjust the amount of flour in the roux to your desired gravy thickness.
Adding a pinch of cayenne pepper to the flour mix adds a subtle kick.
Everything you need to know before you start
20 minutes
The steak can be tenderized and cut ahead of time.
Place steak on plate, top with gravy, and serve alongside mashed potatoes.
Green beans
Corn on the cob
Biscuits
Complements the richness of the gravy.
Discover the story behind this recipe
A classic Southern comfort food dish often served at family gatherings.
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