“This is the American descendent of jägerschnitzel. You’ll find it all over the South and especially around Texas and Oklahoma. I learned about this version of country-fried steak from a Mississippi chef, John Currence of City Grocery. Currence’s book Pickles, Pigs & Whiskey is one of my all-time favorite Southern cookbooks, and a version of this recipe is in that book. I like this with grits, mashed potatoes or hash browns.” —Hank Shaw
Note: Because you are pounding the meat, you don’t need backstrap here, although it still makes the best cutlet. I will also use leg steaks that have been stripped of all connective tissue.