Cook The Book: Country Fried Steak

• 2 large eggs
• 2 cups whole milk, room temperature 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon hot paprika
• 1/2 teaspoon garlic powder
• 2 cups canola oil, for frying
• 8 6-ounce tenderized beef cutlets (also known as cube steak), room temperature
• Oil left from the skillet
• 2 to 3 tablespoons all-purpose flour
• 2 cups whole milk., room temperature
• 1 teaspoon Tabasco sauce, or to taste
• 2 teaspoons freshly ground black pepper
• Salt

1. To prepare the steak, whisk the eggs and milk together in a bowl and set aside. Combine the flour, salt, pepper, paprika, and garlic powder in another bowl and set aside.
2. Heat the oil in a cast-iron skillet or Dutch oven over medium-high heat until an instant read thermometer registers 350u0b0 F. Dip a cutlet into the egg wash, then in the seasoned flour. Return to the egg wash for a quick dip, then immediately to heated oil in the skillet. (Be careful, the oil will pop, spit, and hiss.) Repeat without crowding the skillet. Cook until brown, 3 to 5 minutes. Using an offset spatula, turn and cook an additional 3 minutes. Remove to a plate lined with paper towels and keep warm. Repeat with remaining ingredients. Reserve leftover oil from the skillet for the gravy.

eggs, milk, salt, freshly ground black pepper, hot paprika, garlic, canola oil, beef cutlets, skillet, flour, milk, tabasco sauce, freshly ground black pepper, salt

Taken from www.seriouseats.com/recipes/2007/09/cook-the-book-country-fried-steak.html (may not work)