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BUTTERMILK CHICKEN FRIED STEAK
2 cups buttermilk
2 LARGE eggs, beaten
4 pork cube steaks
FRESH ground sea salt and black pepper
1/3 cup WONDRA flour
1/2 cup seasoned bread crumbs
2 tablespoons butter
2 tablespoons avocado oil

• Place steaks in a single layer in a shallow dish.
• Pour buttermilk over steaks and chill 1-2 hours.
• Heat oil and butter in large skillet.
• Combine flour and bread crumbs in shallow bowl.
• Add beaten egg to another shallow bowl.
• Season pork cube steaks with salt and pepper.
• Dredge steaks through eggs and then flour before adding to hot oil.
• Sear until golden, flip and sear other side.
• Serve with mashed potatoes and peppered gravy.

PEPPERED GRAVY
3 tablespoons butter
5 tablespoons Wondra flour
1 1/4 cups whole milk
3/4 cup whipping cream
3/4 teaspoon salt
1/2 teaspoon Black pepper + (to taste)

• Melt butter into bottom of pan you just cooked the chicken in.
• Scrape up any of the chicken pieces and mix into new butter.
• Add flour slowly, stirring until absorbed by butter and golden brown.
• Slowly add first the milk and then the cream.
• Stir constantly until thickens.
• If necessary sprinkle in more Wondra until desired thickness is reached.
• Serve over chicken and mashed potatoes.