Chicken Fried Steak - cooking recipe

Ingredients

4 (4 oz.) beef round cubed steaks
1 tsp. garlic salt
1 1/4 c. all-purpose flour
2 c. buttermilk
1/2 c. vegetable oil
1 1/2 c. whole milk
1/4 tsp. salt
1/4 tsp. freshly ground pepper

Preparation

Using a meat mallet or rolling pin, pound each beef cutlet to 1/4-inch thickness. Sprinkle garlic salt on both sides of each cutlet. Pour flour onto a pie plate or shallow bowl and coat each cutlet. Refrigerate until most of the flour has been absorbed (10 to 20 minutes). Pour buttermilk into a shallow bowl or pie plate. Dip each cutlet into buttermilk, then dredge each in another coating of flour, shaking off excess. (Reserve remaining gravy for making gravy.) Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add 2 of the steaks and cook until golden brown on both sides, about 4 to 5 minutes per side. Transfer to a serving platter. Repeat with remaining 2 steaks, adding remaining oil as needed. Stir remaining flour into skillet. Stir in broth, milk, salt and pepper with a wire whisk. Cook, stirring constantly over high heat until thickened. Pour over steaks and serve. Makes 4 servings.