Once known as a poor man’s meal, because of the less tender cuts of meat used, rich and poor now enjoy chicken fried steak. When prepared correctly, it’s a juicy, tender, mouthwatering main dish, usually served with gravy.

• 6 (6-ounce) round cube steaks
• 2 cups buttermilk
• 2 eggs, beaten
• 2 cups all-purpose flour
• 2 teaspoons cayenne pepper (optional)
• salt and pepper to taste
• 2/3 cups vegetable oil

Pound the steaks with a meat mallet until they are about double in size. Set aside.

In a shallow bowl, whisk the buttermilk and eggs.

In a plate, mix the flour, cayenne, salt, and pepper.

Heat 1/2 cup shortening, in a large cast iron skillet, over medium-high heat.

Dredge the steaks (three at a time) in the flour mixture and shake off the excess. Dip the steak in the buttermilk-egg mixture and then in the flour again.

Carefully place the steaks in the hot oil and fry about 3 to 4 minutes on each side, until nicely browned. Add more oil if needed to fry the next three steaks.

Pan Gravy

• 1/3 cup pan drippings
• 1/4 cup flour
• 2 cups milk
• Salt and pepper to taste

To make gravy; discard all but 1/3 cup of pan drippings.

Add the flour and salt and pepper to taste, and stir until browned.

When browned, turn heat to high and add milk, stirring briskly until the gravy thickens.

Now, add some mashed potatoes, green beans and biscuits for a meal fit for a king.