Recipe from Threadgill’s, Austin.
This Wet-Dry-Wet Method is the Threadgill’s secret for sealing in the juices:
2 cups Milk (room temp)
3 cups Flour
2 tsp Threadgill’s Meat Seasoning
2 cups frying Oil, preferably Canola
8 6-oz tenderized Beef Cutlets at room temp
(substitute tenderized center cut boneless Pork Chop, or tenderized boneless Chicken breasts)
Whisk the egg and milk together in a bowl and set aside.
Combine the flour and Meat Seasoning in another bowl and set aside.
Heat the oil in a 14’ heavy cast-iron skillet over medium heat to 350°. (You can use a 550° thermometer to check the temperature.) The oil should pop loudly when a drop of egg wash is dropped in.
Dip each of the first four cutlets in the egg/milk mixture. Dredge them in the flour, then dip them back into the egg wash and very gently place them in the hot oil. As you carry them, one at a time, from the egg wash to the skillet hold a plate under them to catch the dripping egg wash. There’ll be a regular explosion of noisy oil a popping.
Cook for 3 to 5 minutes, until breading is set and golden brown. Gently turn them with a long-handled meat fork or long, metal tongs. Be careful. Cook another 3 minutes.
Carefully remove them from the skillet and drain on a platter lined with paper towel. Let oil re-heat and repeat process for other four cutlets.
Serve with Cream Gravy and Mashed Potatoes.