This is how I make mine.
- 1 lb of steak of your choice, but I would recommend flatiron, or a thinly cut sirloin. If you move to round steak, then really keep it thin.
- flour for dusting and dipping.
- egg wash made from 1-2 eggs whisked with a tbsp of water.
- salt and pepper
- 1 c or so of Panko crumbs
- 3 tbsp flour
- 3 tbsp butter
- 2 c milk
- 1/4-1/2 c beef stock
- Cut the steak into serving pieces. Pound out until it is no more than 1/8 of an inch, and, depending on the cut, is tenderized.
- Sprinkle each slice with salt and pepper.
- Dip in the flour and shake off excess. Let these rest until all are done.
- Then dip each piece in the egg wash and then into panko crumbs. Place on a rack until all are done.
- Heat oil in a large skillet and place as many in the pan as will comfortably fit and not touch.
- Fry until golden brown and then flip, and do the other side.
- Remove to the rack again, and place in a low oven to keep warm.
- Pour off most of the oil in the pan until you have the equivalent of about 3 tablespoons or alternatively, remove all oil and add in 3 tbsp of butter. Melt and add the flour and whisk until smooth and cooked (2 minutes)
- Add the milk and stir in and bring to a boil. Continue whisking until it has thickened. If it seems a bit too thick, then add the beef broth to thin it down. This adds some depth to the taste.
- Put the gravy in a gravy boat and serve at the table with the breaded steak.
NOTES: It is essential that if you use round steak, that you really pound this out. Otherwise it will be miserably tough. This is traditionally made with a poor cut meat so tenderizing is required to make it work. Best served with mashed potatoes and your favorite comfort veggie. Corn or peas for most.
SOURCE: Sherry Peyton