Chicken Fried Steak

Chicken Fried Steak
Adapted from allrecipes.com

1 pound cubed steak
1 cup shortening (or oil)
1 egg, beaten
1 cup buttermilk
Season Salt*
1 cup all-purpose flour

Gravy:
1/4 cup all-purpose flour
1 quart milk
Salt and pepper to taste

In a large, heavy skillet, heat 1/2 inch shortening to 365 degrees. While the shortening is heating, prepare cutlets. In a shallow bowl, beat together egg, & buttermilk. In another shallow dish, mix together Season Salt and flour. Dip cube steaks in flour, turning to evenly coat both sides. Dip in egg mixture, coating both sides, then in flour mixture once again. Place steaks in heated shortening. Cook until golden brown, turning once. Transfer to a plate lined with paper towels. Repeat with remaining cutlets. Drain grease, reserving 1/2 cup. Using the reserved drippings in the pan, prepare gravy over medium heat. Blend in 1/4 cup flour to form a paste. Gradually add milk to desired consistency, stirring constantly. For a thicker gravy add less milk; for a thinner gravy stir in more. Heat through and season with salt and pepper to taste. Serve over chicken fried steak.

Makes 4 servings