Time 45m Yield 4 servings Number Of Ingredients 12 Steps:
Preheat the oven to 225˚F (110˚C). Set a steak in the center of a cutting board and cover with a piece of plastic wrap. Using a meat mallet, pound the steak evenly to ¼-inch (½ cm) thick. Season with salt and pepper on both sides. Repeat with the remaining meat. In a wide, shallow dish, whisk together the eggs and 1 cup (240 ml) of milk. In a separate shallow dish, mix together the 1 ½ cups (190 g) of flour, pepper, salt, garlic powder, onion powder, and paprika. Dredge the steaks in the flour mixture, then dip in the egg mixture, letting any excess egg drip off. Coat again in the flour mixture. Set aside for 10-15 minutes, until the coating has dried out a bit. Meanwhile, heat the oil in a 10-inch (25.5 cm) pan over medium-high heat until it reaches 375˚F (190˚C). Fry the steaks, 2 at a time, for 3 minutes, until golden brown and crispy. Flip and cook on the other side for 3 minutes more, until golden brown and cooked through when the internal temperature reaches 155˚-165˚F (170˚-175˚C). Transfer the steaks to a paper towel-lined plate or baking sheet and immediately season with salt. Once all of the steaks are done frying, transfer to the oven while you prepare the gravy. Pour the hot oil into a heatproof bowl and let cool before discarding. 9. Leave any browned bits in the pan. In the same pan, without wiping it out, melt the butter over medium heat. Add the remaining 3 tablespoons of flour, whisking to incorporate. Cook for 2-3 minutes, until the roux is a light brown color. Add the heavy cream and remaining milk. Bring to a simmer and cook, whisking constantly, until thickened, 5-7 minutes. Season with salt and pepper. Ladle the gravy over the steaks and serve with your favorite side dishes. Enjoy!
Time 35m Yield 4 Number Of Ingredients 7 Steps:
Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again. Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels. Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.
Time 20m Yield 4 servings. Number Of Ingredients 9 Steps:
In a shallow bowl, combine flour, salt and pepper. Place buttermilk in a shallow bowl. Place saltine crumbs in a third bowl. Coat steaks with flour mixture, then dip into buttermilk and coat with crumbs. , In a large skillet over medium-high heat, cook steaks in hot oil for 2-3 minutes per side or until golden and cooked to desired doneness. Remove and keep warm Add soup and milk to skillet; bring to a boil, stirring to loosen browned bits from pan. Serve gravy with steaks.
Time 50m Yield 8 serving(s) Number Of Ingredients 11 Steps:
Sprinkle steaks with 1 tsp salt, 1/2 tsp pepper and garlic salt. Dredge steak in 1/2 cup flour and dip into 1/2 cup milk. Return to flour and dredge again. Brown steaks in hot oil in large, heavy skillet. Remove from skillet and drain on paper towels: set aside. Pour off pan drippings, reserving 3 tbs. Add 1/4 cup flour to drippings; cook over medium heat until bubbly, stirring constantly. Add 2 cups milk; cook stirring constantly. Stir in 1/2 tsp salt and 1/4 tsp pepper. Add steak to gravy; cover and reduce heat and simmer for 25 minutes. Remove cover and cook an additional 5 minutes. Serves 8.
Time 30m Yield 10 Number Of Ingredients 10 Steps:
- Trim fat from meat. Pound meat to 1/4 thickness, cut into 10 to 12 serving size pieces. Place in a large bowl; add water to cover. Stir in 1 tablespoon salt and vinegar. Cover and marinate in refrigerator for 2 hours. 2. Combine 3 cups flour and 2 Tablespoons pepper; stir well. Remove meat from marinade, discarding marinade. Dredge meat in flour mixture. Pour oil to depth of 2 inches into a large heavy skillet; heat to 375* F. Fry meat, a few pieces at a time, in hot oil over medium heat 6 to 7 minutes on each side or until lightly browned. Remove from skillet, and drain well on paper towels. Transfer meat to a serving platter. Set aside, and keep warm. 3. Drain pan drippings, reserving 2 tablespoons drippings in skillet. Place skillet over low heat. Add 1/4 cup flour, stirring until smooth. Cook 1 minute, stirring constantly, until mixture is thickened and bubbly. Stir in 1/4 teaspoon salt and 1/2 teaspoon pepper. Serve with gravy.
Time 45m Yield 4 servings Number Of Ingredients 20 Steps:
Place the pieces of steak on a plastic wrap covered work surface and cover with another piece of plastic wrap. Pound the meat to a 1/4-inch thickness with a meat mallet. Season both sides of the meat with 1 1/2 teaspoons of the Essence. Fry the bacon in a large skillet until just crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain, leaving the fat in the pan. Set the pan aside. Combine the flour with 1 tablespoon of the Essence in a large shallow bowl. Whisk the egg with 1/2 cup of the milk and 1 1/2 teaspoons of the Essence in another bowl. Combine the bread crumbs and the remaining 1 tablespoon Essence in another shallow bowl or baking dish. Dredge the meat in the seasoned flour, then dip in the egg wash, letting the excess drip off. Dredge the meat in the seasoned bread crumbs, coating each side evenly. Shake off any excess bread crumbs. Reserve the seasoned flour. Reheat the bacon fat in the skillet over high heat until very hot but not smoking. In batches, without crowding (you may only be able to cook 1 portion at a time), carefully add the meat and fry until golden brown, 3 to 4 minutes on each side, adding a small amount of the vegetable oil, if necessary, for frying. Transfer to paper towels to drain. Add 3 tablespoons of the reserved seasoned flour to the pan. Cook over medium-high heat, stirring constantly, for about 2 minutes, to make a light roux. Add the onions and cook, stirring often, until softened, about 4 minutes. Whisk in the remaining 2 cups milk, the salt, and pepper and bring to a boil. Reduce the heat to medium-low and simmer until the sauce is thickened and there is no raw flour taste, about 5 minutes. Stir in the bacon. Serve the steaks with the hot gravy and cheesy grits, if desired. Combine all ingredients thoroughly. Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993.
Time 35m Yield 4 to 6 servings Number Of Ingredients 9 Steps:
Whisk 1/2 cup of the milk and the eggs together in a bowl and set aside. Combine the flour, garlic powder, paprika and some salt and pepper in another bowl and set aside. Heat the oil in a cast-iron skillet over medium-high heat until it reaches 350 degrees F on a deep-fry thermometer. Dip a cutlet into the egg wash, then in the seasoned flour. Return to the egg wash for a quick dip, then immediately add to the heated oil in the skillet. (Be careful, the oil will pop and sizzle.) Repeat without crowding the skillet. Cook until brown, 3 to 5 minutes. Turn and cook an additional 3 minutes. Remove to a plate lined with paper towels and keep warm. Repeat with the remaining ingredients, moderating the heat to maintain medium-high heat. Pour off all but 2 to 3 tablespoons of the cooking oil with the “drippings,” the browned bits in the bottom of the skillet. 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 together. Let cook until thickened, about 10 minutes. Taste and adjust for seasoning with salt and pepper. Serve the cutlets with mashed potatoes and the gravy.
Time 25m Yield 2 Number Of Ingredients 9 Steps:
Pour flour into a mixing bowl and season generously with seasoning salt, salt, and pepper. Whisk eggs and milk together in a separate bowl. Place steaks on a cutting board between two layers of plastic wrap; beat with a meat tenderizer on both sides for 3 to 5 minutes. Discard plastic wrap and sprinkle seasoning salt on top of steaks. Dip steaks in flour mixture until coated on both sides. Dip into egg mixture, then back into flour mixture a second time; steaks should be completely covered in flour on both sides. Sprinkle again with seasoning salt. Fill a large skillet halfway with vegetable oil and heat to medium-high. Allow oil to heat to 375 degrees F (190 degrees C). Fry steaks in the hot oil for 3 minutes per side. Remove to a paper towel-lined plate to drain. While steaks are frying, stir water into gravy mix in 2-quart microwavable bowl. Microwave on high until thickened, stirring every minute, 4 to 6 minutes total. Serve hot steaks with gravy.
