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Chicken Fried Steak or Center Cut Boneless Pork Chops Recipe

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This recipe for Chicken Fried Steak or Center Cut Boneless Pork Chops, by , is from Cooking with the Nail's, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ed & Peggy Erwin
Added: Friday, October 27, 2006


2 eggs
6 cups milk (room temperature), divided
3 cups flour
2-1/2 tsp. meat seasoning (recipe follows)
2 cups canola oil
8 (6 oz) tenderized beef cutlets (room temperature)
1/3-1/2 cup flour
1 tsp. salt
1/2 tsp. black pepper
2 tsp. Worcestershire sauce
1/4 tsp. Tabasco sauce, or to taste
cherry tomatoes (optional)
Meat Seasoning:
1/2 cup flaked salt (or regular salt, using 1 T. less)
4 T. granulated or powdered garlic
2 T. granulated or powdered onion
4 T. black pepper
2 T. white pepper
2 T. paprika
1-1/2 tsp. ground cumin
1-1/2 tsp. ground cayenne pepper

Whisk eggs and 2 cups milk together in bowl and set aside. Combine 3 cups of flour and meat seasoning in another bowl and set aside. Heat oil in a 14 inch cast iron skillet over medium heat. Dip each cutlet in egg mixture, dredge in flour mixture, shaking off excess and dip again in egg mixture. Gently place cutlets in hot oil. Cook 3-5 minutes until breading is set and golden brown. Gently turn cutlets. Cook another 3 minutes. Remove from skillet, drain well, reserve cracklings and 1/3-1/2 cup oil for gravy. Heat reserved oil over medium heat, sprinkle 1/3-1/2 cup of flour over hot oil. Whisk until mixture becomes a bubbly, golden paste. Whisking as you pour, slowly add remaining 4 cups of milk and whisk continuously until smooth and thick enough to coat a spoon. Add salt, pepper, Worcestershire sauce and Tabasco sauce and whisk until smooth. Top steaks with gravy.
Meat Seasoning: Mix ingredients well. Place mixture in a tightly sealed glass or plastic container and store in a dark place for future use. Shake before each use to remix ingredients.

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