1 1/2 teaspoons ground black pepper
1 teaspoon white pepper
1/2 tablespoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
4 (4 ounce) pork cube steaks
1 cup buttermilk
1 (12 ounce) can evaporated milk
oil ( for frying)
In a shallow bowl combine one cup flour and all seasonings. In another bowl combine buttermilk and evaporated milk. Set aside 1 3/4 cups of milk mixture for gravy. Dip meat into flour mixture, then in milk mixture, and then back into flour. Repeat step 3 for the rest of meat. Heat oil in skillet until hot but not smoking. Cook meat until lightly browned on each side, about 5 to 7 minutes. Remove steaks and keep warm. Drain oil from pan, saving about 1/3. Stir in remaining flour until smooth. Cook over medium heat until golden brown. Whip in remaining buttermilk mixture. Bring to a boil and cook for 2 minutes. Serve over meat.