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Instructions |
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I never had this until I went to Oklahoma. Clark graduated from
Oklahoma State and I first had this when I went to one of his
reunions. This is horrible for you...but it is so good! Beat
together the egg and milk - set aside. Mix salt, pepper,
paprika, white pepper and sprinkle on beef cutlets. Dredge
cutlets in flour shaking off excess. Dip each cutlet in egg/milk
mixture, then back in the flour. Cut on a piece of waxed paper.
Heat the cooking oil in a large seasoned cast iron or other
heavy skillet (cast iron is best) over medium-high heat. Oil
should be 1/2 inch deep in the pan. Check temp with a drop of
eater. If it pops and spits back - its ready to rumble! -)
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Carefully place each piece in hot oil. fry on both sides turning
once until golden brown. Reduce heat to low, cover and cook
for 4-5 minutes until cutlets are done through. Drain cutlets on
paper towels.
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To make the gravy- pour off all but about 2 tablespoons of oil,
keeping bits in the pan. Heat oil over medium heat until hot.
Sprinkle 3 tablespoons flour (you can use the left over four
from the dredging) in the hot oil. Stir with wooden spoon,
quickly to brown the flour. Gradually add in 3/4 cup milk add
3/4 cup water (mixed together) stirring constantly with wooden
spoon and mashing out any lumps. Lower heat and gravy will
begin to thicken. COntinue to cook and stir a few minutes until
gravy reaches desired thickness. Check seasonings and add
more salt and pepper according to taste. This gravy is great
on breakfast biscuits as well. If it is too thick, add a bit more
water until you are happy with the consistency.
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Serving
Suggestions |
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steak and pour gravy on top and serve with salad and biscuits or corn on the cob
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Originally Submitted
6/22/2013
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