FRIED BACKSTRAP

Remove tough, white sinewy layer, if any, and rinse well. Slice across the grain in approximately 1/3” slices. (Backstrap should be in the shape of a log; slice it like you are slicing the log.) Lay the pieces flat and pound on both sides with a meat hammer to tenderize the meat. Soak these pieces in salted milk for about an hour before cooking. (If meat isn’t totally thawed I sometimes soak the logs in milk and then slice them just before cooking.)

In a pie plate mix flour with season salt and pepper. In a bowl beat 3 eggs and add approximately 1-1/2 c. milk and stir. There should be enough milk that the eggs mix but not so much that the eggs disappear totally.

I put approximately ¾” of canola oil in an electric skillet set on 350 degrees. If you don’t have an electric skillet, use the heaviest frying pan you have and cook over med. high heat, watching it to be sure the grease doesn’t get too hot and turn dark. Dredge the meat in flour, dip in the egg mixture and coat with flour again. Fry first side until the edges start turning golden and then turn over. The second side doesn’t take long to finish cooking. The secret is not to overcook the meat. It is better not to be perfectly golden than to dry out the meat.

Serve with white gravy.

* Chicken fried steak is prepared the same way, except use round steak that has been cut into the size of serving you want, and pound it with the meat hammer as well.