Created by Chef shapeweaver on August 22, 2016
Step 1: Cut each rib into two strips lengthwise.
Step 2: With textured end of meat mallet, pound each strip ¼-inch thick.
Step 3: Mix milk and egg well; set aside.
Step 4: Mix together flour, pepper, seasoning salt, and Cajun seasoning if desired.
Step 5: Coat each strip in flour mixture,then flatten each piece with palm of hand.
Step 6: Dip each strip into egg mixture and coat again with flour mixture.
Step 7: Sit strips on wire rack over aluminum foil to let "dry" for 10 minutes.
Step 8: Heat oil in large skillet over medium heat until hot but not smoking.
Step 9: Add strips a few at a time,fry until golden brown; turn and brown other side.
Step 10: Repeat above step until all strips are cooked.
Step 11: Drain on paper towels.
Step 12: White gravy:
Step 13: Dispose of oil except for 4 tablespoons.
Step 14: Add 1/4 cup flour.
Step 15: Whisk until paste is formed.
Step 16: Add 1 to 1 1/4 cup milk; stir until desired thickness is reached (gravy will thicken as it stands).
Step 17: Salt and pepper to taste.