CHICKEN FRIED PORK WITH MILK GRAVY (from the Rock Café in Stroud, Oklahoma, for four)
This quintessential dish from the American southwest got its name simply because it is cooked like fried chicken. It is clearly related to the wienerschnitzel that German immigrants brought to Texas in the mid-1800s. Not limited to pork cutlets, chicken fried steak is also a fixture on diner and truck stop menus across Texas and Oklahoma.
1 pork tenderloin, trimmed of any membranes and cut crosswise, at a slant, into 4 pieces
salt and freshly ground black pepper
2 cups plus 3 tablespoons all purpose flour
1 large egg
3-¼ cups milk
2 cups vegetable oil for shallow frying
mashed potatoes to accompany
- Pound pork between 2 sheets of waxed paper on both sides with a meat pounder until ¼ to 1/8 inch thick. Season with salt and pepper and cut into 3 inch pieces.
- Whisk together 2 cups flour, 1 teaspoon salt and 1 teaspoon pepper in a shallow dish. Whisk together egg, ¾ cup milk, ¾ teaspoon salt and ½ teaspoon pepper in another shallow dish. Dip pork pieces in egg mixture to coat, then dredge in flour and transfer to a large rack set on a baking sheet. Let pork stand, uncovered, at room temperature for 15 minutes.
- Put a rack in the middle of oven and preheat oven to 250*.
- Heat oil in a deep 10 inch heavy skillet, preferably cast-iron, over high heat until hot but not smoking. Fry pork in batches, without crowding, turning once, until golden, about 4 minutes per batch. Transfer to paper towels to drain, then keep pork warm on a clean baking sheet in oven.
- Pour off all but 2 tablespoons oil into a heat-proof bowl, leaving any brown bits in bottom of skillet. Whisk remaining 3 tablespoons flour into oil in skillet to make a roux and cook over moderate heat, whisking constantly, for 3 minutes. Bring to a boil and whisk in remaining 2-½ cups milk, then reduce heat and simmer, whisking occasionally, until thickened, about 5 minutes. Season gravy with salt and pepper and serve with pork.
from Gourmet Today