My son wanted this for his birthday-- I my self was very happy with the re-sults, so passing it on.
" Chicken fried steak "-- essentially made with beef—Top round/bottom round/ cube steak/ sirloin that has been tenderized ( jaccard or pounding )
I did seasoned Flour ( 2C AP flour–1/8 C Malbar Black pepper, 1T paprika, 1T Cayenne Pepper, 1T Garlic Salt ), here I bag shake the cut-- then I go back and jaccard the flour into the cut, then into a mixture of egg/buttermilk/ water, then back into the flour. The last breading some people use Panko or crush corn flakes. This rests for about 1 hr to set the mixture.
Then I do more a deep fry. Peanut oil and Lard ( Yikes )
I make a separate Bacon Gravy to top
Bacon gravy-- fry 6 pcs of bacon in cast iron pan till crispy and rendered, take out and set aside bacon, in the bacon grease add flour, to start your roux.
I take a container and also add milk and flour and shake to mix-- this I add to the roux. thicken-- add in pepper and salt and chopped bacon . I will add home-made chx stock to thin if needed.
Cheers Paul
thoughts
I cooked 8 cutlets so pan fried gravy was out–it burns the flour after while. that’s why I do a deeper fry-- just till blood surfaces then flip-- cook a while . then into a 200 degree oven to warm. You’ll lose a little of the crispy ness but if you warm long enough you will get a bit back after the moisture in the meat drys.
I think the next time I might air dry my cutlets a bit prior to the first flouring to help this.
Maybe serve with a Spanish white