4-6 4-oz Cube Steaks, tenderized
1 C Cornstarch
2 t Garlic Salt
1/4 t Black Pepper
1/2 C Whole Milk
2 Eggs
1/4-1/3 C Peanut Oil
2 1/2 C Whole Milk
4 t Rice Flour
1/2 t Salt
1/2 t Onion Powder
1/2 t Black Pepper
Directions:
In a shallow bowl, combine cornstarch, garlic salt and black pepper.
In another shallow bowl, whisk 1/2 C milk and eggs together until very smooth.
Dip steaks, one at a time, first into cornstarch mixture, then in egg mixture and then back in cornstarch mixture. Repeat with each remaining steak.
In a large, heavy nonstick skillet, heal the oil over medium-high heat. Fry each steak until golden brown, about 4 minutes per side, turning only once.
Remove each steak to plate covered with foil to keep warm as remaining steaks are cooked.
For the gravy, pour off all but 1 T of oil. Retain any brown bits in skillet. Add 2 C milk to skillet and cook over medium-high heat.
Stir rice flour, salt, onion powder and pepper into remaining 1/2 C milk until very smooth. Stir mixture into skillet. Whisk constantly until the mixture thickens, about 7 minutes.
Pour gravy over steaks and serve immediately with mashed root vegetables!
Note: Can also be made with chicken for "Chicken Fried Chicken". Use boneless skinless chicken breasts halves and pound flat with a meat mallet to 1/4-inch thick.
*Adapted from "1000 Gluten-Free Recipes" by Carol Fenster
