the temperature, being careful not to let the fat get any
hotter.
Carefully lower 2 steaks into the pan. Adjust the heat to
maintain the temperature at 325°F for the duration of
cooking. Fry the steaks without moving them for 2
minutes, then carefully agitate the steaks with a wire-
mesh spider, being careful not to knock off any breading,
and cook until the bottom is a deep golden brown, about
4 minutes. Carefully flip the steaks and continue to cook
until the second side is golden brown, about 3 minutes
longer.
- Transfer the steaks to a paper-towel-lined plate to drain
for 30 seconds, flipping them once, then transfer to a
wire rack set on a rimmed baking sheet and transfer to
the oven to keep warm. Repeat with the remaining 2
steaks. Serve with the cream gravy.
POUNDING MEAT