Chicken Fried Steak I

Directions

1. 1
   Cut top loin crosswise into 4 (4 ounce) cutlets.
2. 2
   Using a glancing motion, pound each cutlet thinly with a moistened mallet or the side of a cleaver.
3. 3
   In a large, heavy skillet, heat 1/2 inch shortening to 365 degrees F (185 degrees C).
4. 4
   While the shortening is heating, prepare cutlets.
5. 5
   In a shallow bowl, beat together egg, buttermilk, salt and pepper.
6. 6
   In another shallow dish, mix together garlic powder and 1cup flour.
7. 7
   Dip cutlets in flour, turning to evenly coat both sides.
8. 8
   Dip in egg mixture, coating both sides, then in flour mixture once again.
9. 9
   Place cutlets in heated shortening.
10. 10
    Cook until golden brown, turning once.
11. 11
    Transfer to a plate lined with paper towels.
12. 12
    Repeat with remaining cutlets.
13. 13
    Drain grease, reserving 1/2 cup.
14. 14
    Using the reserved drippings in the pan, prepare gravy over medium heat.
15. 15
    Blend in 1/4 cup flour to form a paste.
16. 16
    Gradually add milk to desired consistency, stirring constantly.
17. 17
    For a thicker gravy add less milk; for a thinner gravy stir in more.
18. 18
    Heat through, and season with salt and pepper to taste.
19. 19
    Serve over chicken fried steak.