Gather all ingredients including tenderized beef cutlets, buttermilk, eggs, flour, cornmeal, and spices.

Set up three shallow dishes: one with buttermilk and beaten eggs, one with flour and cornmeal mixed with spices, and one empty for holding the coated steaks.

Dip each beef cutlet into the buttermilk mixture, then coat with the flour mixture. Let them rest for about 10 minutes.

Heat oil in a large skillet over medium-high heat until shimmering.

Fry the coated steaks in the hot oil until golden brown and cooked through, about 3-4 minutes per side.

Remove the steaks and drain on paper towels before serving with gravy.