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1
Begin with an assembly line of dishes for the meat: milk mixed with egg in one; flour mixed with spices in one; meat in one; then have one clean plate at the end to receive the breaded meat.
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2
Work one piece of meat at a time.
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3
Season both sides with salt and pepper, then dip in the milk/egg mixture.
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4
Next, place the meat on the plate of seasoned flour.
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5
Turn to coat thoroughly.
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6
Place the meat back into the milk/egg mixture, turning to coat.
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7
Place back in the flour and turn to coat.
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8
(So: wet mixture/dry mixture/wet mixture/dry mixture.)
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9
Place breaded meat on the clean plate, then repeat with remaining meat.
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10
Heat oil in a large skillet over medium heat.
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11
Drop in a few sprinkles of flour to make sure it's sufficiently hot.cooked.
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12
Cook meat, three pieces at a time, until edges start to look golden brown; around 2 to 2 1/2 minutes each side.
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13
Remove to a paper towel-lined plate and keep warm.
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14
Repeat until all meat is done.
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15
GRAVY: After all meat is fried, pour off the grease into a heatproof bowl.
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16
Without cleaning the pan, return it to the stove over medium-low heat.
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17
Add 1/4 cup grease back to the pan.
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18
Allow grease to heat up.
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19
Sprinkle 1/3 cup flour evenly over the grease.
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20
Using a whisk, mix flour with grease, creating a golden-brown paste.
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21
Keep cooking until it reaches a deep golden brown color.
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22
If paste seems more oily than pasty, sprinkle in another tablespoon of flour and whisk.
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23
Whisking constantly, pour in milk.
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24
Cook to thicken the gravy.
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25
Be prepared to add more milk if it becomes overly thick.
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26
Add salt and pepper and cook for 5 to 10 minutes, until gravy is smooth and thick.
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27
Be sure to taste to make sure gravy is sufficiently seasoned.
