Chicken Fried Steak (gf)

•  2 lb top round sirloin steaks, cut into serving size portions and pounded 1/4 in thickness
• seasoning salt (I use salt and garlic powder)
• 1 C gluten free flour starch blend ("donut and fritter blend")
• 1/4 t cayenne pepper
• 1/4 t black pepper
• 1 egg
• 1/4 c milk
• canola or peanut oil for pan frying (about 3-4 T at a time in medium large skillet)

 Gravy

• 2 T oil
• 1/4 c gluten free blend, same as above
• 1 c milk
• salt and pepper to taste

1. In shallow bowl, combine gf flour, cayenne and black pepper. In a separate bowl, combine egg and milk.

2. Pound steaks and season well. 

3. Heat oil in skillet. Dredge steaks in flour mixture, then egg mixture, then flour mixture again. 

4. Cook steaks in oil for a few minutes on each side. For medium rare, push the meat and indentation should rebound slowly. For well done, push on the meat and it won't be able to be indented. For medium, indentation, springs back right away. Transfer to a plate while making the gravy. 

5. With 2 T oil in the pan, mix 1/4 gf flour blend until it makes a paste (if you have extra from the steak coating, you should be able to use this as long as you cook it well). Add a couple T of milk at a time until paste becomes a liquid. Add remaining milk and cook just until gravy begins to thicken. Remove from heat and season with salt and pepper. 

6. Serve with mashed potatoes and other sides.