-
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!
