Country Fried Steak

Print Friendly and PDF

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
  • salt
  • pepper
  • 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

  • 1/4tsp pepper

  • 1/2tsp salt

  • 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!