Country Fried Steak
Such a southern classic, but I don't order it out much. It is so amazing! A lot of times I hate white gravy, because it's so bland or overly thick, but this one I make combines some light seasonings and onions to give it flavor. It's also easy to thin out with a little extra milk if needed.
So the first thing you're going to do is get your pork ready to fry. I found these pork cutlets that were pounded out like cube steaks. I love them like this. They are tender and perfect. If you can not find this in the store, you can get a regular pork chop- just try to get a thinner one (without the bone).
- 6 pork cutlets or chops
- 2 cups of flour
- 1tbsp slap ya mama cajun seasoning
- 2 eggs
- Oil for frying
- Lay out the 6 cutlets and sprinkle salt and pepper on them. Just sprinkle them lightly, there is no heavy seasoning needed at this point.
- Add 2 cups of flour to a bowl.
- Add 1 tbsp of slap ya mama cajun seasoning to the flour.
- In a separate bowl add 2 eggs, mix them
- Put enough oil in your frying pan so there is about 1.5-2 inches of oil.
- Heat oil on medium/medium low
- Dip 1 cutlet at a time in the flour, then into the egg, and back into the flour
- Place the cutlet in the warm oil.
- I cook these on a low medium heat because I do not want anything to burn so I can make the gravy after.
- Fry until golden in color.
When you are done frying all the cutlets, now is time to make the gravy!
1/4 cup flour
3-4tbsp grease reserved from frying
1 3/4cup-2cups milk
1/4tsp slap ya mama cajun seasoning
Dump out your grease but reserve about 3-4 tbsp.
Put the 3-4tbsp in the frying pan you fried the cutlets in.
Add 1/4-1/2cup onion.
Sauté down the onion.
Add 1/4cup flour.
Mix it around and cook it for a few minutes.
Add 1 3/4cup-2cups milk. It will thicken quickly and you may need to lower your heat. If the gravy is still too thick, add a little more milk.
Add 1/4tsp slap ya mama cajun seasoning.
Salt and pepper the gravy.
Serve over the cutlet!