Veal Country Fried Steak

My husband and I had a huge craving for country fried steak the other day after watching a cooking show about it. So off to the grocery store we went to buy cubed steak but, unfortunately, they had ran out. Instead, we found cubed veal steaks and we decided to give it a try. I'm not big on veal but this recipe came out delicious. The veal was juicy and tender and it has now become one of our favorite recipes.

INGREDIENTS (makes 2 steaks)

• 2 veal steaks, cubed (the grocery store sells them ready-cubed for you)
• kosher salt
• freshly ground black pepper
• 1 cup all-purpose flour
• 1 whole egg, beaten
• vegetable oil
• 1 cups beef broth
• 1/4 cup whole milk
• 1/2 teaspoon fresh thyme leaves

DIRECTIONS
Season each piece of veal on both sides with the salt and pepper. Place the flour into a pie pan. Place the egg into a separate pie pan. Dredge the meat on both sides in the flour. Then follow by the egg and finally in the flour again. Repeat with the other piece of veal. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.

Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the veal. Cook each piece on both sides until golden brown, approximately 4 to 6 minutes per side.

Remove the steaks to a plate and cover tightly with foil. Set aside.

Remove all but one tablespoon of vegetable oil from the pan you cooked the veal in--don't clean the pan because you want all those brown bits. Whisk in one heaping tablespoon of the flour left over from the dredging.

Add the beef broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken, about 3 minutes. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes.

Season to taste, but you probably wont need it. Serve the gravy over the steaks and serve with a side a mashed potatoes. Yummy!