Chicken Fried Steak for One
From: Bob Y.
Newsgroup: rec.food.cooking
Date: 7-21-98
Makes One Serving

1 (4 to 6 oz) cube steak or round steak, cut 1/2 to 1/4-inch thick
Flour for dredging
Buttermilk
1/4 tsp onion powder
1/4 tsp garlic powder
Salt and pepper to taste
Vegetable oil for frying
Gravy:
1/2 Tbsp all-purpose flour
1/2 cup milk
Salt and pepper to taste

Heat a heavy skillet over medium-high heat.

Sprinkle the meat with the garlic powder, onion powder, salt and pepper to taste.
Dredge the meat in the flour.
If not using cube steak, pound the flour and seasonings into the meat with a meat hammer or the edge of a saucer.

Pour a little buttermilk in a shallow dish.
Dip meat into butter milk and let drain a bit.
Dredge in flour again.
Pour oil into hot skillet (about 1/4-inch deep is good, but if you are watching your fat intake, use less).
Brown meat on both sides.
Cover, reduce heat to low, and cook for 10 minutes.
Remove cover, turn steak and cook for another 10 minutes.
Drain on paper towels.

Pour off all but 1 tablespoon of the oil.
Add flour and stir to make a roux, scraping any brown bits from the bottom of the pan.
When the flour has cooked for a couple of minutes, add the milk, salt, and pepper, and stir to incorporate
the roux. When the gravy is thickened to your taste, put steak on plate and
pour gravy over it.

Mashed potatoes are a common accompaniment and the gravy goes well on them too.

Variations:

Beat one egg with 1 Tbsp of milk and use in place of the buttermilk.
Use saltine cracker or corn flake crumbs for the second dredging.
Deep fry instead of pan frying.