• 4 (about 4-oz. each) minute steaks
• Extra virgin olive oil
• 1 egg, beaten
• 1 c. buttermilk
• 1/4 tsp. garlic powder
• 1 and 1/4 cups all-purpose flour
• 1 quart milk
• Salt and pepper to taste
In large skillet, heat about 1/4 inch extra virgin olive oil to 365 degrees F. While oil is heating prepare minute steak cutlets. In a shallow bowl beat together egg, buttermilk, salt and pepper. In another shallow dish, mix together garlic powder and 1 cup of flour. Dip cutlets in flour, turning to evenly coat both sides. Dip in egg mixture, coating both sides, then in flour mixture once again.
Place cutlets in heated oil. Cook until golden brown, turning once. Transfer to a plate lined with paper towels. Drain grease, reserving 1/2 cup.
Using the reserved drippings in the pan, prepare gravy over medium heat. Blend in 1/4 cup flour to form a paste. Gradually add milk to desired consistency, stirring constantly. For a thicker gravy add less milk; for a thinner gravy stir in more. Heat through, and season with salt and pepper to taste. Serve over chicken fried steak.