| • | Cut top loin crosswise into 4 cutlets.
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| • | Place each cutlet thinly with a moistened mallet or the side of a cleaver.
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| • | In a large, heavy skillet, heat up 1/2 inch cutting down to 365 degree F.
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| • | In a shallow bowl, beat together egg, buttermilk, table salt and pepper.
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| • | In some other shallow dish, mix together garlic powder and 1cup flour.
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| • | Dip cutlets in flour, turning to evenly coat both sides.
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| • | Dip in egg mixture, covering both sides, then in flour mixture one time again.
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| • | Place cutlets in heated shortening. Cook until golden brown, turning once.
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| • | Transfer to a plate lined with paper towels.
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| • | Repeat with left over cutlets. Drain grease, reserving 1/2 cup.
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| • | Using the reserved drippings in the pan, cook gravy all over normal heat. Blend in 1/4 cup flour to form a paste.
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| • | Gradually add milk to desirable consistency, stirring constantly.
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| • | Heat through and season with table salt and pepper to taste.
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| • | Chicken deep-fried steak is ready.
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