INGREDIENTS

INSTRUCTIONS

One of the old standbys, this was served in many of the roadside diners
that catered to truck drivers.  It soon became a favorite of just about
everybody.
Cut the steak crosswise into 4 serving pieces.  Place one piece between two
sheets of plastic wrap then using a rolling pin or meat pounder, pound to a
1/4-inch thickness.  Repeat with the remaining pieces. In a pie plate, beat
the milk and eggs together, in a second pie plate combine the flour and the
seasonings together. Dip each piece of steak first into the egg mixture
then into the flour mixture, coating completely. Shake gently to remove the
excess flour mixture. Melt the butter in a 12-inch skillet, using medium
heat, fry the steaks, two at a time, about 5 minutes on a side or until
golden brown on each side. Serve with biscuits and cream gravy. Each
serving without gravy contains: Cal Pro Fat
Cream Gravy In a heavy-bottomed saucepan melt the butter over medium heat.
As soon as the butter begins to bubble (don't let it brown), add the flour
and cook together for 1 to 1 1/2 minutes. Slowly whisk the chicken stock
into the butter-flour. Stick the clove into the onion an add to the sauce
along with the bay leaf. Simmer for 30 minutes, stirring now and then, and
skimming as needed. Remove the onion and bay leaf before using. Makes about
Posted to MM-Recipes Digest V4 #140 by Walt Gray <waltgray@mnsinc.com> on
May 19, 1997

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