2 pounds top round steak
¾ cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
3 large eggs
2 tablespoons milk or heavy cream
2 cups seasoned breadcrumbs
In a small bowl, mix flour, salt and pepper. With a meat tenderizer, pound mixture into meat on both sides. Cut into serving pieces.
Set up three shallow pans for dipping and coating.
(1) Place leftover flour mixture in first pan.
(2) Place egg/liquid mixture in second pan.
(3) Place breadcrumbs in third pan.
Proceed with preparation of meat! Heat oil in a heavy skillet over medium-high heat. Add meat to hot oil and brown quickly on both sides. Cover and reduce heat to medium and cook for 15 to 20 minutes, turning occasionally. County-fried steak should be well done, but not dry. Remove steaks from pan and drain onto paper towels. Keep warm!
2 cups milk
4 tablespoons meat drippings
4 tablespoons all-purpose flour
Salt and fresh ground pepper to taste
Using a wire whisk, stir flour into meat drippings to make a roux, smooth paste. Add milk and heat to boiling, whisking constantly. Reduce heat to medium and whisk until thickened. Serve over meat!
Yield: 2 cups.