Chicken Fried Steak

Also known as Country Fried Steak

• 4 quarter-pound cube steaks (pre-tenderized) or round steaks *or Sirloin Tip Steak
• A sprinkling of salt for pre-salting the meat
• 2 cups of flour for breading
• 2 teaspoons Kosher salt for breading
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon cayenne
• 2 eggs, beaten
• 1/2 cup milk
• Canola oil, peanut oil, extra virgin olive oil, or other fat for frying

*If using the Round Steak or Sirloin Tip:  tenderize it with meat hammer and cut into large pieces if needed.

For the meat:

1. Salt/Pepper the meat.
2. Dredge steaks in flour, egg, and flour again: Prepare two wide, shallow dishes such as a pyrex casserole dish. In the first  whisk together the eggs and milk. In the second, whisk together the flour, salt, cayenne, and garlic powder. Dredge in flour (shake off excess), dredge in egg (letting excess drip off) and then dredge in flour again (shake of excess) -- set on plate and keep repeating the process until all are coated.
3. Fry the steaks: Pour enough oil in a large frying pan to cover the bottom by 1/4-inch. Heat the oil to 350°F or when you drop a little flour into the oil it sizzles. If the oil doesn't sizzle it isn't ready, if it burns, the oil is too hot, reduce the heat. Fry until you see the edges of the steak turn golden brown, about two to three minutes. Carefully turn the steak over in the pan, and fry for two to three more minutes.
4. Once both sides of the steak are golden brown, tip the steak up with a metal spatula to drain the excess oil. Remove it from the pan and place if on paper towels to drain off grease.

For the gravy:

1. Make a roux with fat and flour: Turn off the heat of the pan. Pour out all but about 3 tablespoons of fat from the pan. Whisk in 3 tablespoons of flour and turn the heat on to medium. Let the flour mixture cook until it's the color of milk chocolate, about 4 to 5 minutes, stirring constantly.

2. Stir in milk and cream to make gravy: When the flour fat mixture is smooth and a lovely milk chocolate color, slowly add the milk and cream, whisking constantly. Note that the mixture will seize up initially, and will loosen as you whisk in more liquid.

3. Season with salt to taste. Season with lots of black pepper, to taste.

Serve gravy on top of the meat - and with a side of Mashed Taters!