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1
In a cast-iron skillet, preheat the oil.
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2
Heavily season each side of the cutlets with the Southwest seasoning, Season the flour with the Southwest seasoning.
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3
Dredge the cutlets in the flour.
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4
Dip each cutlet in the beaten eggs, letting any excess drip off.
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5
Dredge the cutlets back into the flour, coating each side completely.
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6
Place the cutlets in the hot oil.
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7
Fry the steaks for 3 to 4 minutes on each side.
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8
Remove from the oil and drain on paper-lined plate.
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9
Season the steaks with salt and pepper.
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10
Mound the potatoes in the center of the plate.
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11
Drizzle Worcestershire sauce around the potatoes.
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12
Lay the steaks on top of the potatoes.
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13
Spoon the gravy over the steak.
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14
Garnish chives and brunoise peppers.
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15
* The information for Steen's Cane Syrup:
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16
Telephone number: 1-800-725-1655 Web site: www.steensyrup.com
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17
Combine the oil, onions and jalapenos in a large stockpot over a high heat.
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18
Saute for 2 to 3 minutes or until slightly soft.
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19
Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water and horseradish.
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20
Bring to a boil.
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21
Reduce the heat and simmer, stirring occasionally for about 6 hours or until the mixture barely coats a wooden spoon.
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22
Strain.
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23
Store in a tightly sealed container in the refrigerator for up to 2 weeks or preserve in hot sterilized jars, following manufacturer's instructions.
