1. For country fried steak, prepare buttermilk by combining the milk with vinegar. Let stand in the refrigerator for 5 minutes. Soak the cutlets in the buttermilk for a minimum of an hour; the longer the better.
2. Using 2 bowls, add 1/2 the flour and spices to each. In a third bowl, mix the egg replacer according to box directions. Set up bowls in a line: flour, eggs, flour. Add enough oil to a frying pan to come up 1/2" and bring to medium-high heat.
3, Once oil is hot, place cutlet in first flour bowl and coat completely, shaking off excess. Then place it in the egg bowl, again coating completely and shaking excess. Place in final flour bowl, shake excess, and place in oil. Repeat for each cutlet. If the egg mixture seems too thick, add a little extra water to thin it out.
4. Cook until each cutlet is golden brown. Place on a wire rack with a paper underneath it to catch excess oil. Reserve about 2 tablespoons of oil for gravy, keeping the dripping from the dredge. For gravy, in the same pan, add the flour to reserved oil from frying and whisk together until slightly thick. It should be a pudding consistency. If it is too thin, add more flour a teaspoon at a time until thick.
5. Add butter and allow to melt. Whisk in milk. Add salt and pepper. Reduce heat and allow to thicken. If too thick, add more milk, constantly whisking until the gravy is slightly thinner than desired; it will thicken as it cools.
Pour over mashed potatoes and country fried steaks. Serve with greens. Feel free to use your own seitan cutlet recipe to replace. Peanut oil has a high heat capacity and it is really great for frying things. If you have a nut allergy, you could still use regular vegetable oil.
Source of recipe: I wrote the recipe. For more information, please see my blog here: http://veganmiss.blogspot.com/2012/04/country-fried-steak-with-gravy.html [1]