Oil, for frying
1 cup All-Purpose Dredge, recipe follows
1/2 cup milk
Four 4-ounce portions cube steak
2 cups Classic Gravy, recipe follows
1 cup Pickled Tomato Salad, recipe follows
2 cups all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon cayenne
1/2 cup (1 stick) butter
1/2 cup all-purpose flour
4 cups whole milk
2 teaspoons ground black pepper
2 teaspoons salt
2 teaspoons Worcestershire sauce
1/2 teaspoon garlic powder
1 cup cherry tomatoes, halved or quartered depending on size
1 cup diced pickled green tomatoes
1/4 cup fresh parsley leaves, roughly chopped
Salt and freshly ground black pepper
In a heavy-bottomed stockpot, heat 4-inches oil over medium heat until a deep-frying thermometer inserted into the oil reaches 360 degrees F.
Place the All-Purpose Dredge and the milk in two separate shallow bowls. Coat the steak in the dredge and shake off any excess, then dip in the milk. Coat the steak in the dredge one more time, then shake off any excess dredge and fry until golden, 5 to 7 minutes. Remove to a paper-towel-lined plate to drain.
Spoon 1/2 cup of the Classic Gravy into the center of each serving plate. Place a piece of chicken-fried steak over the gravy and top each portion with 1/4 cup Pickled Tomato Salad to serve.
In a medium bowl, mix the flour, garlic powder, onion powder, oregano, paprika, black pepper, salt and cayenne.
In a small saucepan set over medium-low heat, add the butter to melt. Stir in the flour, and cook, stirring continuously, to create a light brown roux, 10 to 15 minutes. While stirring, slowly add the milk, making sure there are no lumps. Increase the heat and cook, stirring continuously, until the gravy thickens. Add the pepper, salt, Worcestershire and garlic powder.
Mix together the cherry tomatoes, pickled tomatoes, parsley and some salt and pepper.
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