Chicken Fried Steak

Using a meat mallet or rolling pin, pound each beef cutlet to 1/4-inch thickness.

Sprinkle garlic salt on both sides of each cutlet.

Pour flour onto a pie plate or shallow bowl and coat each cutlet.

Refrigerate until most of the flour has been absorbed (10 to 20 minutes).

Pour buttermilk into a shallow bowl or pie plate.

Dip each cutlet into buttermilk, then dredge each in another coating of flour, shaking off excess. (Reserve remaining gravy for making gravy.) Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat.

Add 2 of the steaks and cook until golden brown on both sides, about 4 to 5 minutes per side.

Transfer to a serving platter.

Repeat with remaining 2 steaks, adding remaining oil as needed.

Stir remaining flour into skillet.

Stir in broth, milk, salt and pepper with a wire whisk.

Cook, stirring constantly over high heat until thickened.

Pour over steaks and serve.

Makes 4 servings.