4 large round steaks, tenderized
2 cups buttermilk
2 large egg, beaten
1 teaspoon seasoned salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 cup + 1/4 cup all-purpose flour, divided
1/4 cup coarse-ground cornmeal
1/2 cup saltine crackers, very finely crushed
vegetable shortening, for frying
4 cups milk, or as needed
3 teaspoons beef bouillon
coarsely ground pepper

1.Mix buttermilk, eggs, and seasonings and marinate steaks for about 1 hour. Prep for steaks by placing a cooling rack over a jelly-roll pan for resting and draining the steaks

2.Heat large heavy bottomed skillet (preferably cast-iron - don't ever use non-stick) over medium-high heat. Place 1/2 cup flour in a shallow dish, and mix cornmeal, cracker crumbs, and another 1/2 cup flour in another shallow dish.

3.Place 2-3 tablespoons shortening in the hot pan, shake excess liquid from steak, PRESS steaks firmly in flour, shake excess. Dip back in liquid, shake, PRESS steaks firmly in cracker mixture. Rest on cooling rack until all steaks are prepped. Adjust oil to good medium frying temp. Fry 2 steaks at a time, 4-5 minutes per side (or until golden brown). Add 2 more tablespoons of shortening, heat, and repeat with remaining steaks.

4.For gravy: Remove all but 1/4 cup of grease (leaving bits stuck to pan bottom), add 1/4 cup flour, quickly whisk in 3 cups or so milk and cook over low heat (pan should still be hot). Add beef bouillon and black pepper to taste. Simmer and bubble till thick. Add more milk if desired to adjust consistency. Adjust seasonings.