The best breaded beef steak

Ingredients:

• 4 beef chops weighing approximately 100g each.
• 3 tablespoons of butter
• 1.5 tbsp. + 3 tbsp. l. flour
• 2 and 1/4 cups whole milk
• 1.5 cups cornstarch
• 1 tbsp. Hungarian paprika
• 1 teaspoon garlic powder
• 1 cup of sour milk or kefir
• 1 large egg, beaten
• 1 tbsp hot sauce
• 4.5 cups of vegetable oil

Preparation:

1. Generously season the steaks with salt and pepper. Place them on a wire rack set inside a rimmed baking sheet and let them sit at room temperature while you prepare the sauce.
2. In a medium saucepan, melt the butter over medium-high heat. Add 3 tablespoons flour and stir until smooth and golden, about 1 minute. Stir in the whole milk, 1 1/4 teaspoons salt, and 1/4 teaspoon black pepper and cook, stirring frequently, until the sauce comes to a simmer. Reduce the heat to medium and cook, stirring occasionally, until the sauce thickens, 2 to 3 minutes. Remove from the heat and keep warm; the sauce will appear thin but will thicken as it cools.
3. In a large bowl, combine the remaining 1.5 cups flour, cornstarch, paprika, garlic powder, and 1.5 teaspoons salt. In a medium bowl, combine the buttermilk, egg, and hot sauce. Dredge one chop at a time in the seasoned flour, turning to coat and fill the crevices. Shake off any excess and return the meat to the grill. Dredge the remaining chops in the flour in the same manner.
4. Pour 3 tablespoons of the sour milk mixture into the flour and mix with your fingers to form a moist, lumpy flour mixture. These lumps will give the chops a crispy, fluffy crust. Dip the chops in the remaining sour milk mixture and let any excess drip off. Coat each chop tightly in the flour mixture. Gently shake off any excess and return the chops to the rack. Refrigerate for at least 30 minutes.
5. Pour oil into a large cast-iron skillet, attaching a deep-fry thermometer (the oil should come about halfway up the pan). Heat the oil over high heat to 350°F (175°C). Fry the chops until golden brown, about 1.5 minutes per side. Transfer to paper towels to drain excess oil.
6. Stir the warm creamy gravy and pour it over the chops.
   
   
   Note
   
   These chops are made from top round or sirloin steak slices. Pound them with the textured side of a meat mallet to a thickness of 0.5 cm. It's important to generously salt the steaks before removing, deboning, and grilling. This will allow the salt to penetrate the meat better, resulting in a more flavorful cut.