- Level: Intermediate
- Total: 35 min
- Prep: 5 min
- Cook: 30 min
- Yield: 4 to 6 servings
Ingredients
2 cups whole milk, at room temperature
2 large eggs
3 cups all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon hot paprika
Coarse salt and freshly ground black pepper
2 cups canola oil, for frying
2 pounds round steak, tenderized and roughly cut into 5-inch squares (about 8 pieces)
Mashed potatoes, for serving
Directions
- 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.
