Crunchy Beef Cutlet Topping (Printable Version)
# What You'll Need:
→ Steak
01 -
4 (6-8 oz) tenderized cube steaks or flattened round steak
02 -
1 cup buttermilk or regular milk with 1 tbsp vinegar mixed in for soaking
03 -
1 cup regular flour, split in half
04 -
1 tsp garlic seasoning
05 -
1 tsp dried onion seasoning
06 -
1 tsp smoky paprika
07 -
½ tsp spicy cayenne (skip if you want it mild)
08 -
1 tsp table salt
09 -
½ tsp ground pepper
10 -
2 large eggs, whisked well
11 -
Veggie oil for the pan
→ Gravy
12 -
3 tbsp leftover cooking oil or butter
13 -
3 tbsp regular flour
14 -
2 cups full-fat milk or plain almond milk
15 -
½ tsp garlic seasoning
16 -
Salt as needed
17 -
Ground pepper as needed
# How to Make It:
01 -
Put your steaks in a flat container and pour buttermilk over them. Let them sit in the fridge at least 30 minutes but you can go up to 2 hours.
02 -
In one dish, combine ½ cup flour with the garlic seasoning, onion seasoning, paprika, cayenne, salt and pepper. Put the other ½ cup plain flour in a second dish. Whisk those eggs in a third dish.
03 -
Take steaks out of the milk bath and let them drip a bit. Roll them in the plain flour first, then dunk in egg, then finally coat with your spicy flour mix. Pat gently so it sticks well.
04 -
Heat about ½ inch oil in your pan on medium-high heat (around 175–190°C). Cook each steak about 3-4 minutes on both sides until they're golden brown. Put them on a rack or paper towels to get rid of extra oil.
05 -
Keep 3 tbsp of the cooking oil in the pan and dump the rest. Stir in 3 tbsp flour and cook for a minute. Slowly add milk and garlic seasoning while stirring. Let it bubble gently until it gets thick, around 3-5 minutes. Add salt and pepper till it tastes good.
# Additional Tips:
01 -
The buttermilk soak makes your meat super tender, and coating it twice gives you that amazing crunchy outside. The gravy uses the tasty bits from the pan for extra flavor.