Ingredients
4
4 servings
- •2 cups shortening
- •1 pound boneless beef top loin
- •1.25 cups all-purpose flour, divided
- •0.25 teaspoon garlic powder
- •1 cup buttermilk
- •1 large egg, beaten
- •salt and pepper to taste
- •1 quart milk
Instructions
- Heat 1/2 inch shortening in a large, heavy skillet to 365 degrees F (185 degrees C).
- While shortening is heating, cut beef crosswise into 4 equal cutlets. Pound each cutlet thinly with a moistened mallet or the side of a cleaver.
- Mix together 1 cup flour and garlic powder in a shallow bowl. Beat together buttermilk, egg, salt, and pepper in a second shallow bowl. Dip cutlets in flour mixture, turning to coat evenly. Dip in egg mixture, then in flour mixture once more.
- Cook cutlets, one at a time, in hot shortening until golden brown, turning once. Transfer to a paper towel-lined plate. Drain grease, reserving 1/2 cup drippings in the skillet.
- Blend remaining 1/4 cup flour into reserved drippings to form a paste. Cook and stir over medium heat, gradually adding milk until desired consistency is reached. For thicker gravy, add less milk; for thinner gravy, stir in more. Season gravy with salt and pepper. Serve over fried cutlets.
Nutritional Facts
Per 4 servings
- Calories: 617
- Carbohydrate: 44g
- Fat: 26g
- Fiber: 1g
- Protein: 49g
- Sugar: 15g
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