FRY IT IN THE SKILLET OR GRILL IT
Chicken-Fried Steak
(or Pork Chop or Chicken Breast)
and Cream Gravy

8 6-ounce tenderized beef cutlets at room temperature
(or tenderized center cut boneless pork chop,or tenderized boneless chicken breasts)
3 cups flour
2 cups milk at room temperature
2 teaspoons Meat Seasoning
2 cups frying oil, preferably canola
2 eggs
Skillet Cream Gravy

Whisk eggs and milk together in a bowl and set this egg wash aside. Combine the flour and meat seasoning in another bowl and set aside. Heat the oil in a heavy 14-inch cast-iron skillet over medium heat to 350°. Use a 550° thermometer to check temperature. The oil should pop loudly when a drop of egg wash is dropped in. Dip each of the first 4 cutlets in the egg wash mixture. Dredge them in the flour, then dip them back into the egg wash,and very gently place them in the hot oil. As you carry them one at a time from the egg wash to the skillet, hold a plate under them to catch the dripping egg wash. There’ll be a regular explosion of noisy oil a-popping. Cook for 3 to 5 minutes, until breading is set and golden brown.Gently turn them with a long-handled meat fork or long metal tongs. Be careful. Cook another 3 minutes. Carefully remove them from the skillet and drain on a platter lined with paper towels. Let oil reheat and repeat process for other 4 cutlets. Serve with Cream Gravy and Mashed Potatoes. Makes 8 servings.

This wet-dry-wet method is the Threadgill's secret for sealing in the juices.