Ranch Recipe

Chicken Fried Steak and Cream Gravy

Serves 4, about 35 minutes

Ingredients

• 2 lbs HR Sliced Round Steak
• 2 cups flour
• 2 eggs
• 1 cup buttermilk
• 1 tsp garlic powder
• 1 tsp paprika
• Oil or tallow for frying
• For the gravy: 1/4 cup pan drippings, 1/4 cup flour, 3 cups milk
• Coarse salt and plenty of black pepper

Method

1. If the cutlets are not already tenderized, pound them to about 1/4 inch.
2. Set up three dishes: seasoned flour, egg beaten with buttermilk, then seasoned flour again.
3. Flour, egg wash, flour. Press the second coat on hard and let them rest 10 minutes so the crust sticks.
4. Heat 1/2 inch of oil to 350 degrees in cast iron.
5. Fry 3 to 4 minutes a side until deep golden. Do not crowd the pan or the oil temperature drops.
6. Drain on a rack, not paper towels.
7. Pour off all but 1/4 cup of the drippings, whisk in the flour and cook 2 minutes, then whisk in the milk and simmer until it thickens. Salt and a lot of pepper.

Ranch tip: Letting the breaded cutlets rest 10 minutes before they hit the oil is what keeps the crust from sliding off in the pan.