Chicken Fried Steak

Ingredients

• 4 quarter-pound cube steaks or round steaks
• 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
• 3 Tbsp pan drippings
• 3 Tbsp flour
• 1/4 cup whipping cream
• 1 3/4 cups milk
• Salt
• Freshly ground black pepper

Directions

1. If you’re starting with round steak rather than pre-tenderized cube steak, flatten it first so it won’t cook up tough. Put each steak between 2 pieces of plastic wrap, then use a meat mallet, rubber mallet, rolling pin, or empty wine bottle to pound it very thin, less than 1/4-inch. Flip the steak frequently as you work, smoothing the plastic wrap as it bunches up.
2. Sprinkle the meat lightly with salt. Heat the oven to 200 degrees F. Set a wire rack on a baking sheet and place it in the oven so the cooked steaks have a warm, dry spot to wait while you make the gravy.
3. Set out 2 wide, shallow dishes, such as pyrex casserole dishes. In the first dish, whisk the eggs with the milk. In the second, combine the flour, salt, cayenne, and garlic powder. Coat 1 steak at a time in the flour mixture, pressing it into both sides with the heel of your hand. Pick it up and shake away the extra flour, then dip it into the egg mixture so both sides are covered. Let the excess drip off, return the steak to the flour, and press the coating onto both sides again. Transfer it to a plate and do the same with the remaining steaks.
4. Add enough oil to a large frying pan to come 1/4-inch up the bottom. Heat it to 350 degrees F, or until a pinch of flour sizzles when it hits the oil. If the flour sits quietly, the oil needs more time; if it scorches, lower the heat.
5. Place 1 coated steak in the hot oil. Carefully jiggle the pan so a little oil washes over the top, or use a metal spoon to baste the steak with hot oil. This helps set the breading. Cook until the edges are golden brown, about 2 minutes, then carefully flip and cook the second side for 2 minutes more.
6. When the steak is golden brown on both sides, lift it with a metal spatula and hold it at an angle so extra oil can drain off. Move it to the wire rack in the oven to stay warm. Cook the remaining steaks the same way.
7. Turn off the heat under the pan. Pour off the fat, leaving about 3 tablespoons in the skillet. Whisk in 3 tablespoons of flour, then turn the heat back to medium. Cook, whisking the whole time, until the mixture turns the color of milk chocolate, about 4 to 5 minutes.
8. Once the roux is smooth and milk chocolate-colored, slowly pour in the milk and cream while whisking constantly. It may tighten up at first, but it will smooth out as more liquid is added. Adjust the gravy with milk until it reaches the thickness you like; if it is too thick, whisk in more milk, and if it is too thin, let it cook a little longer. Season to taste with salt and plenty of freshly ground black pepper. Serve the chicken fried steak with the gravy and mashed potatoes.