Breaded fried steak slider sandwiches

Ingredients:

Breaded steak

• 1.3 kg beef chops
• 2 cups of sour milk or kefir
• 2 cups of flour
• 1 tbsp freshly ground black pepper
• 2 teaspoons of salt and spices
• 3/4 tsp paprika
• 1/4 tsp cayenne pepper
• 1.5 cups of milk
• 2 large eggs
• 3 tbsp. vegetable oil
• 4 tbsp (55 g) salted butter

Biscuits

• 250 g (1 cup + 2 tablespoons) unsalted butter, chilled
• 4.5 cups self-raising flour, plus extra for dusting
• 2 tablespoons of sugar
• 1.5 tbsp baking powder
• 2 teaspoons coarse salt
• 1 cup of sour milk or kefir
• 3/4 cup heavy cream
• 2–3 tablespoons melted salted butter

Gravy

• 1 cup flour
• 3 l (12 tbsp) milk + more as needed
• 2 cups of sour milk or kefir
• 2 teaspoons coarse salt
• 4 tsp freshly ground black pepper
• Sliced ​​tomatoes for serving

Preparation:

1. Breaded steak:
   
   Cut the chops into eighteen portions weighing 60–80 grams each and place them in a bowl. Pour over the curdled milk, stir, and marinate for 1 hour.
2. Place flour, pepper, salt, paprika, and cayenne pepper in a shallow bowl and stir. Whisk the milk and eggs in a separate bowl.
3. Remove the meat from the marinade with tongs, shaking off as much excess liquid as possible. First, dredge a few steaks at a time in the flour mixture, then quickly transfer them to the egg mixture, then back to the flour mixture. Place the breaded steaks on a baking sheet and repeat with the remaining meat. At this point, you can cover the chops and refrigerate until ready to fry.
4. In a large cast-iron skillet, heat the vegetable oil and butter over medium-high heat. Fry the steaks, 4–5 at a time, turning, until golden brown, 2–3 minutes per side. Transfer to a paper towel-lined baking sheet. Cover the steaks loosely with foil to keep warm.
5. Biscuits:
   
   Preheat oven to 175°C.
   
   Grate unsalted butter coarsely and freeze for 2-3 minutes. In the bowl of a stand mixer fitted with the paddle attachment, combine the self-raising flour, sugar, baking powder, and salt and mix. Add the grated butter and beat until well combined and the butter forms pea-sized pieces. Slowly pour in the buttermilk and heavy cream and mix until the batter is smooth.
6. Turn the dough out onto a floured surface, use your hands to form an uneven rectangle, and roll it out to a thickness of 2 cm. If the dough is still sticky, add another 2 tablespoons of self-rising flour. Dust a 6 cm round cookie cutter with flour and cut out as many cookies as possible. Gather the dough scraps, roll them out to a thickness of 2 cm, and cut out more circles. You should have 18 circles in total. Place the circles in two 35 cm cast-iron skillets, brush the tops with melted salted butter, and bake until golden brown, 25–30 minutes.
7. Gravy:
   
   Pour all the fat from the skillet used to fry the steaks into a glass measuring cup. Return 1 cup of fat to the skillet and heat over medium-high heat. Sprinkle with flour. Stir the mixture until it forms a paste. Stirring constantly, gradually pour in the milk and buttermilk. Add salt, pepper, and more milk if the gravy seems too thick. Let the gravy simmer and thicken.
8. Place the buns, steaks, and gravy on the table and invite everyone to build their own sandwich. Serve with sliced ​​tomatoes and fried potatoes.