While this recipe traditionally calls for cube steaks (or round steak that has been cut and pounded into cutlets), I think it would also work really well with our sliced/tenderized pork cutlets that are on sale this weekend for a little variation. Serve this classic comfort food with mashed potatoes (topped with the gravy generated when making this dish) and your favorite green vegetable (we’ll be having green beans or asparagus) and ENJOY!!
4 cube steaks
2 c flour
2 tsp baking powder
1 tsp baking soda
1 tsp black pepper
3/4 tsp salt (or use seasoned salt)
3/4 c buttermilk
2 cloves minced garlic
enough oil for frying
For the gravy: 1/4 c flour, 4 c milk, salt and pepper to taste
- Pound the cube steaks into cutlets around 1/4″ thick (if they are not already). Place the 2 c of flour in a shallow bowl. In a separate shallow bowl, combine the baking soda, baking powder, salt and pepper; then stir in the egg, buttermilk, and garlic. Note: I like to season both sides of each cutlet liberally with salt (or seasoned salt) and pepper in addition to having salt and pepper in the batter.
- Dredge each piece of meat (one at at time) through the flour, then the batter, and then back through the flour. Pat the flour onto the surface of each piece so that it is completely coated.
- Heat the oil in a skillet and fry the steaks for around 3-5 minutes per side so that they are golden-brown. Once done, place the steaks on a paper-towel lined plate. Drain the skillet, reserving ~1/4 c of the liquid (and the little bits of breaded meat that may have fallen off).
- Place the reserved liquid back in the skillet, heat to medium-low and whisk in the remaining 1/4 c flour. Stir in the milk, bring heat to medium, and simmer until thickened (~5-7 minutes). Season gravy with salt and pepper to taste.