One of the old standbys, this was served in many of the roadside diners that catered to truck drivers. It soon became a favorite of just about everybody.
Cut the steak crosswise into 4 serving pieces. Place one piece between two sheets of plastic wrap then using a rolling pin or meat pounder, pound to a ¼-inch thickness. Repeat with the remaining pieces. In a pie plate, beat the milk and eggs together, in a second pie plate combine the flour and the seasonings together. Dip each piece of steak first into the egg mixture then into the flour mixture, coating completely. Shake gently to remove the excess flour mixture. Melt the butter in a 12-inch skillet, using medium heat, fry the steaks, two at a time, about 5 minutes on a side or until golden brown on each side. Serve with biscuits and cream gravy. From: Dave Drum Date: 07-21-96 Cooking
Your Chicken Fried Steak with Cream Gravy is ready. Buon appetito!
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