Tenderized steak coated in seasoned breading, fried until crisp, served with homemade creamy white gravy.
# What You’ll Need:
→ For the Steak
01 - 4 beef cube steaks (about 5–6 oz each)
02 - 1 cup (4.4 oz) all-purpose flour
03 - 2 large eggs
04 - 1 cup whole milk
05 - 1 cup breadcrumbs
06 - 1 tsp garlic powder
07 - 1 tsp onion powder
08 - 1 tsp paprika
09 - 1/2 tsp cayenne pepper (optional)
10 - 1 tsp salt
11 - 1/2 tsp black pepper
12 - Vegetable oil, for frying
→ For the Creamy White Gravy
13 - 3 tbsp pan drippings (from frying) or unsalted butter
14 - 3 tbsp all-purpose flour
15 - 2 cups whole milk
16 - Salt and pepper, to taste
→ For the Garnish
17 - 2 tbsp chopped fresh parsley (optional)
# How to Make It:
01 - Pat the cube steaks dry with paper towels to remove excess moisture.
02 - Arrange three shallow bowls: first with flour mixed with garlic powder, onion powder, paprika, cayenne, salt, and pepper; second with beaten eggs and 1/2 cup milk; third with breadcrumbs.
03 - Dredge each steak in seasoned flour, dip into egg mixture, then coat with breadcrumbs, pressing gently to adhere coating.
04 - Pour enough vegetable oil into large skillet to cover bottom by 1/2 inch and heat over medium-high temperature.
05 - Cook steaks in batches for 3–4 minutes per side until golden brown and crispy. Transfer to paper towel-lined plate and keep warm.
06 - Pour off all but 3 tbsp oil from skillet. Add flour and whisk constantly for 1 minute over medium heat.
07 - Gradually whisk in milk while scraping browned bits from pan bottom. Cook 3–5 minutes until thickened, stirring constantly. Season with salt and pepper.
08 - Plate fried steaks hot, topped with creamy gravy and fresh parsley garnish.
