Photo by Gina Moore
SERVES 4
Chicken-fried steak is a cubed beef cutlet breaded and fried like chicken. Versions vary around the South; this one is served with a generous helping of milk gravy.
4 4-ounce cube-steak cutlets
Kosher salt
Freshly ground black pepper
½ cup buttermilk
¾ cup all-purpose flour
¼ cup bread crumbs
½ cup canola or vegetable oil
1 medium yellow onion, halved and sliced
2 tablespoons all-purpose flour
1 cup milk
Chopped chives for garnish
Season cutlets with salt and pepper, and set aside. In one shallow bowl, pour buttermilk. In another shallow bowl, combine flour and bread crumbs. Dredge cutlets in buttermilk, shaking off excess, then dredge in flour. Place on a rimmed cookie sheet lined with a wire rack. Allow to rest 10–15 minutes, then dredge again in flour only, and replace on wire rack.
In a cast-iron or heavy skillet over medium-high heat, add oil and bring to 350 F. Cook cutlets 5–6 minutes per side, until brown. Remove to a paper towel-lined platter or wire rack, and keep warm.
Reserve about 2 tablespoons of oil in skillet, and saute onions until translucent. Sprinkle flour into skillet, and whisk to coat onions and scrape up brown bits on bottom of skillet. Gradually add milk; whisk until thickened, about 2–3 minutes. Taste; add salt and pepper, if needed. Serve cutlets topped with gravy and garnished with chives.
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