1 to 1 1/2 lb. tenderized cube or minute steaks (thin)
1 egg
1 1/2 cups milk
2 cups all-purpose flour
1 tbsp. creole seasoning (I use Tony's)
1/2 tsp. salt
1 tsp. coarsely ground black pepper
vegetable oil

Blend eggs and milk in cake or breading pan. Mix flour and seasonings in another cake or breading pan.

Dip steak in flour mix first, then milk, then back to flour. Spread each steak out on waxed paper and allow to sit for at least 20 minutes.

Fry (medium high heat) in large skillet in about 1/4-inch vegetable oil (be sure grease is hot before dropping steaks to minimize sticking). Turn 2 or 3 times, checking progress of browning. Done when golden brown.

MILK GRAVY:

4 tbsp. (1/2 stick) butter
5 to 6 tbsp. all-purpose flour
salt and pepper, to taste
milk (adjust as needed)

Drain oil from skillet. In the same skillet, melt butter and add 5 to 6 tablespoons of flour. Lightly brown mixture until dry. Season to taste. Add milk, slowly stirring with spatula until consistency looks right.

Note: Don't forget the jalapenos!!

Submitted by: RRT