Originally Posted by
Mark Rippetoe
It is a steak fried in a pan like a piece of chicken. Use a tenderized pork cutlet for the best flavor, or beef if you prefer. The cutlet must be either tenderized like a cube steak or beaten with a meat hammer. Salt and pepper the steak, roll it in flour, dip the rolled steak in a batter made of egg and milk, then roll it again in flour. Fry it in a heavy skillet in a half-inch of bacon grease, fairly hot, turning it only once when brown. It is traditionally served with cream gravy made with the drippings in the pan. I have make it for friends in the UK, to a warm reception.