David'S Chicken-Fried Steak With Redeye Gravy

1. 1

   Place steaks between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using flat side of a meat mallet. Lightly pound steak, using textured side of meat mallet. Wrap tightly with plastic wrap, and chill 1 hour.

2. 2

   Combine flour and next 3 ingredients in a bowl. Whisk together eggs and next 2 ingredients in a separate bowl. Sprinkle both sides of steaks with salt and black pepper.

3. 3

   Dip steaks in egg mixture, and dredge in flour mixture, shaking off excess. Repeat procedure two more times.

4. 4

   Fry steaks, 1 at a time, in hot oil in a nonstick skillet over medium-high heat 4 to 6 minutes on each side or until golden. Drain on a wire rack in a jelly-roll pan. Serve with gravy.

* Per serving · 4 servings · Values may vary.

No additional tips available.