For Chicken-Fried Steak

• 4 beef cutlets (round steak, 4 oz each), pounded thin & tenderized
• 2 cups flour
• 1 tsp pepper
• 1 tsp salt
• ½ tsp sugar
• 2 eggs
• 1 cup buttermilk
• ½ cup canola oil

For Gravy

• 3 tbsp pan drippings from cooked steak
• 3 tbsp seasoned flour (from dredging mixture)

Dredge & Fry Steak

1. Mix flour, salt, pepper, and sugar in large mixing bowl
2. Divide seasoned flour into two mixing bowls. Beat together egg and buttermilk in another bowl for the egg wash
3. Heat canola oil in large saute pan to 350º over medium heat. While oil is heating, take each cutlet and dredge through seasoned flour, then egg wash, then dredge in seasoned flour again
4. Carefully place each cutlet into the skillet and cook until golden-brown (roughly 3½ minutes on each side)
5. Remove cutlets to a plate, and reserve three tablespoons of the pan drippings in the pan. Leave any stuck bits in the pan

Make Gravy

1. Heat the pan with drippings over medium-high. Whisk in 3 tablespoons of the leftover seasoned flour used for dredging. Whisk for about 30 seconds to lightly cook the flour
2. Add 2 cups of whole milk, whisking vigorously as the mixture thickens,  about 2 minutes. Season if desired

Assemble

1. Spoon each piece of chicken fried steak with cream gravy, and serve immediately. Reserve extra gravy to serve in the morning with biscuits!