Chicken Fried Steak with Cream Gravy

• 4 whole Tenderized Beef Cutlets (cube Steak)
• 1 whole Egg
• 1/4 cups Buttermilk
• 1- 1/2 cup All-purpose Flour
• 1 Tablespoon Lemon Pepper Seasoning
• 1 teaspoon Kosher Salt
• 1 teaspoon Freshly Ground Black Pepper
• 1/2 teaspoons Garlic Powder
• 1- 1/2 cup Crisco Shortening (enough To Fill Pan A Half-inch Deep)
• 3 Tablespoons All-purpose Flour
• 3/4 cups Heavy Cream
• 3/4 cups Water

1. For the steak: Beat together the egg and buttermilk in a bowl and set aside.
2. Mix together the flour and lemon pepper seasoning in another bowl and set aside.
3. Now mix together the salt, black pepper, and garlic powder and sprinkle on both sides of beef cutlets.
4. Dredge the cutlets in the flour mixture, shaking off the excess.
5. Then dip each cutlet in the egg/buttermilk mixture, then back in the flour.
6. Youre going to get your hands messy here.
7. Once all the cutlets have been dredged, pop them on a plate or baking sheet and stick them back in the fridge for at least 15 minutes (or longer if you have time).
8. This will help the breading stick to the steak while frying.
9. The breading should look and feel pasty (thats the key to crispy breading!)
10. Heat the shortening in a large cast-iron or other heavy skillet over medium-high heat for a few minutes.
11. Oil should be about a half-inch deep in the pan.
12. Check the temperature with a drop of water; if it pops and spits back at you, its ready.
13. With a long-handled fork or tongs, carefully place each cutlet into the hot oil.
14. Protect yourself from the popping grease that results.
15. Fry cutlets on both sides, turning once, until golden brown.
16. Reduce heat to low, cover and cook 5 or 6 minutes (maybe longer or shorter depending on how thick your cutlets are) until cutlets are done through.
17. Take cover off for a minute or two to make sure crust stays crispy.
18. Drain cutlets on a brown paper bag.
19. I dont use paper towels because I dont want any of that crust to stick to the towel.
20. For the gravy: After the cutlets are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan.
21. Heat the oil over medium heat until hot.
22. Sprinkle 3 tablespoons flour in the hot oil.
23. Stir with a wooden spoon quickly to brown the flour.
24. Mix together 3/4 cup heavy cream and 3/4 cup water.
25. Gradually stir this mixture into the flour, stirring constantly with the wooden spoon and mashing out any lumps.
26. Lower heat, and the gravy will begin to thicken.
27. Continue cooking and stirring a few minutes until gravy reaches desired thickness.
28. If you need to add a little more water here, thats fine.
29. Check seasonings (this is very important!)
30. and add more salt and pepper according to your taste.
31. You must serve this with mashed potatoes so you can use all that delicious gravy.
32. And if you are a true Texan, you gotta serve it with a slice of toast!

cutlets, egg, buttermilk, allpurpose, lemon pepper, kosher salt, freshly ground black pepper, garlic, shortening, allpurpose, heavy cream, water

Taken from tastykitchen.com/recipes/main-courses/chicken-fried-steak-with-cream-gravy/ (may not work)