Texas Style Chicken Fried Steak

Beef cutlets, (cube steak or any type 
of steak that has been tenderized)

flour (2 cups for 4-6 steaks)

2 tsp season salt

1 tsp pepper

 

2 beaten eggs

2 cups milk

oil for frying

 

 

Combine flour(amounts depend on how many steaks you are frying,
trial and error) and all seasonings. Put in plastic bag, such as freezer
bag (throw away kind, as you will be throwing it away).

In a medium size bowl, beat eggs and add milk. Heat oil (about an
inch to inch and a half in frying pan) to low-medium (must be hot
when you add the steaks). Dip steaks into egg/milk mixture,and then
put in plastic bag with flour. Close top of bag and shake until well
coated.

(I double coat my chicken fried steaks. If you want to, just repeat
above step again.) Then place the steak gently in the hot oil.
Fry until golden brown, turning to brown both sides. Serve with
county gravy mix packet(or, if you are incredibly talented
(as I am NOT!) make your own), and enjoy. These make good
sandwiches for lunch the next day with lettuce, tomato, and mayo.