-
1
Remove all membranes and outer muscle tissue, or ''silver skin,'' from the meat.
-
2
Slice into 12 pieces, each 1/4 inch thick, cutting across the grain.
-
3
Cover the meat with plastic wrap and, using a meat mallet, pound until about 1/8 inch thick.
-
4
Mix together the eggs and milk, and dip slices of meat into this mixture, coating both sides.
-
5
Let the meat sit in the mixture.
-
6
In another bowl, mix together bread crumbs, basil, thyme, oregano, pepper and salt, and set aside.
-
7
To make the gravy, heat 4 tablespoons of peanut oil in a saucepan.
-
8
Add the flour and whisk until the resulting roux is light brown.
-
9
Set the roux aside.
-
10
In a separate saucepan, bring the chicken broth to a boil.
-
11
Slowly add six tablespoons of roux, or more if needed, whisking until sauce is a little thicker than heavy cream.
-
12
Add the heavy cream and reduce to a thick sauce; it should take approximately 3 minutes.
-
13
Add the herbs and the black pepper.
-
14
Let the mixture simmer over a very low flame, making sure that the sauce does not scald on the bottom.
-
15
In a frying pan large enough to accommodate the meat, add the cup of peanut oil.
-
16
Heat to 375 degrees or until a sprig of parsley crackles in the oil.
-
17
Dip the meat into the bread-crumb mixture and fry in oil for one minute, taking care not to burn the bread crumbs.
-
18
Remove the meat and drain on paper towels.
-
19
Serve immediately with the cream gravy.
