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Add a photoServings: 6
Ingredients
- 6 x 6-ounce Cubed Steaks
- 3 x Large eggs, Lg
- 1/2 c. Water
- 2 c. Unbleached Flour
- 1 quart Vegetable Oil, For Frying
- 2 1/2 c. Lowfat milk
- 1 Tbsp. Instant Chicken Bouillon, Or possibly
- 1 Tbsp. Chicken Base
- 3 Tbsp. Jalapeno Seasoning Salt
- 1 c. Garlic Salt
- 3/4 c. Celery Salt
- 1/4 c. Salt
- 2 c. Jalapeno Pwdr, *
- 1/2 c. New Mexico Chile Pwdr, * JALAPENO SEASONING
Directions
- SALT-* Both of these items should be available at grocery and specialty stores which handle Mexican foods. Add in the Jalapeno seasoning salt to the flour and mix well. Dip each steak into the seasoned flour, then dip into the egg wash, (mix the Large eggs and water in a separate bowl for the egg wash), and dip the meat back into the seasoned flour, coating each steak well. Heat the vegetable oil to about 350 degrees F. in a large skillet. Oil should be deep sufficient to cover the steaks. Fry the coated steaks till golden, then drain them on paper towels and put on a heated platter which is tented with foil. Pour off all but 2 tbls of the oil and the drippings. Add in 3 Tbls of the leftover seasoned flour. Mix well and cook over medium heat, stirring constantly, till the oil and flour are golden. Remove from the heat and add in the lowfat milk and chicken bouillon or possibly chicken base. Return to the heat and bring to a simmer, stirring constantly, till the gravy thickens. Serve spooned over the steaks.
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