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1
beat together the egg and milk and set aside.mixed together the salt, black pepper, paprika and white pepper and sprinkle on both sides of beef cutlets.
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2
dredge the cutlets in the flour, shaking off the excess.
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3
Then dip each cutlet in the egg/milk mixture, then back in the flour.
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4
set cutlets aside on a piece of waxed paper.
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5
heat cooking oil in a large cast iron skillet over medium heat for a few minutes.
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6
oil should be about a half inch deep in the pan.
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7
check the temperature with a drop of water if it pops and spitts back at you it's ready.
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8
with a long handled fork carefully place each cutlet into the hot oil.
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9
fry cutlets on both sides, turning once until golden brown.
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10
reduce heat to low, cover and cook 4 or 5 minutes until cutlets are done through.
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11
drain cutlets on paper towels
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12
CREAM GRAVY: after the cutlets are removed from the pan, pour off all but about to tablespoons of oil, keeping as many as possible at the brown bits in the pan.
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13
heat the oil over medium heat until hot.
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14
sprinkle 3 tablespoons of flour (use the leftover flour from the chicken fried steak recipe) in the hot oil.
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15
stir with a wooden spoon, quickly, to brown the flour.
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16
gradually stir in 3/4 cup milk and 3/4 cup water, mixed together, stirring constantly with the wooden spoon and mashing out any lumps.
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17
lower heat, and the gravy will begin to thicken.
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18
continue cooking and stirring a few minutes until gravy reaches desired thickness.
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19
check seasonings and add more salt and pepper according to your taste.
