I haven't made this since Kyle left home, but since he's back for Christmas, I decided to make it tonight. Simple enough and you can use various cuts of meat. I chose thinly sliced sirloin today. It also works well with Chicken if you pound it thin. Give it a try, it's got great flavor.
- Marinate the sirloin slices in buttermilk for 2-3 hours.
- Combine flower, onion powder, garlic powder, paprika and salt in a container that you can easy get access for dredging.
- I like to put the meat into a freezer bag, and tenderize it with my meat pounder that has teeth, and set aside.
- Dip Sirloin in the egg, then the flower, back to the egg mixture and then finally the flower, pressing on the coating. Set on a sheet pan.
- Bring cast iron skillet with vegetable oil up to temperature over medium/high heat.
- Preheat oven to 200F
- Fry the meat in batches until golden brown on each side and return to a different or clean sheet pan.
- Continue frying the batches until done, and park in the oven.
- In a medium sauce pan, take 2 tbs of the flour mixture along with 2 tbs butter and whisk - making a roux. Heat for a couple mins over medium heat.
- Slowly add the milk, whisking to avoid lumps.
- Season with plenty of pepper and check for salt.
- Bring to a boil, then reduce to low and let simmer.
- If too thick, you can add more milk, or reduce if too thin.
- Add cream and stir.