Country-Fried Texas Wagyu Cutlets

Prep dredging stations: Combine flour with salt, pepper, and smoked paprika. Mix eggs and milk in a separate bowl.

Dredge cutlets: Dip each cutlet in egg mixture, then coat in seasoned flour. Shake off excess.

Heat oil: In a skillet, heat ¼ inch of oil over medium-high heat until shimmering.

Fry cutlets: Cook 2–3 minutes per side until golden brown. Remove and drain on a paper towel.

Optional gravy: Use pan drippings to make a quick cream gravy.

Serve: Plate hot with gravy, mashed potatoes, or greens.