Breaded Chicken Steak with Gravy

Preheat a substantial, heat-conductive skillet to 365 degrees F (185 degrees C).

During the preheating process, slice beef into four uniform cutlets. Use a meat tenderizer to flatten each cutlet into an even layer.

Combine 1 cup of all-purpose flour with garlic powder in a shallow, wide dish. In a separate, shallow container, whisk together buttermilk, egg, salt, and pepper. Dip each cutlet in the flour mixture, coating it evenly on all sides. Then, dip the cutlet in the egg mixture and finally, back into the flour mixture to ensure a thorough coating.

Fry cutlets one at a time in the hot shortening until they are golden brown, flipping them once to achieve even browning. Transfer the cooked cutlets to a paper towel-lined plate and discard excess grease, reserving 1/2 cup of the drippings in the skillet.

Combine the remaining 1/4 cup of flour with the reserved drippings to form a smooth paste. Gradually heat the mixture over medium heat, adding milk as needed until you achieve your desired gravy consistency. For a thicker gravy, reduce the amount of milk; for a thinner gravy, add more milk and stir until combined. Season the gravy with salt and pepper before serving it over the fried cutlets.