Chicken Fried Steak

Cut the meat into 4 equal pieces.

Combine the eggs and milk in a bowl and beat to blend them thoroughly.

In another bowl, blend the flour, breadcrumbs, salt, pepper, garlic powder and paprika.

Dredge the steaks in the flour mixture, then into the egg mixture.

Dredge again in the flour mixture.

Let the steaks air dry on a cake rack for 10 minutes.

Dredge again in the flour mixture again.

Reserve 2 TB.

of the flour mixture.

In a large skillet, heat enough vegetable shortening or oil to come up a quarter-inch on the sides of the pan.

When the fat is hot enough to make a bread crumb sizzle quickly, (about 365 degrees), add two of the steaks.

Cook the steaks about 3 minutes per side, or until golden brown.

Drain on paper towels.

Transfer to a serving platter and keep warm in the oven.

Repeat with the remaining two steaks.

Remove all but 2 TB.

of fat from the pan.

Add the reserved flour and stir, scraping up any browned bits that may have clung to the bottom of the pan.

Cook over low heat about one minute.

Gradually add the cream and stock, stir, preferably with a whisk, until the mixture has thickened.

Season to taste with salt and pepper, then pour the gravy over the steaks and serve.

HOT TIP: Fried foods need room in the pan or they will steam and get soggy.

That’s why you cook these steaks two at a time.

Use two pans if you want the steaks to be ready at the same time.