Ingredients
Scale
For the Steak:
- 1½ pounds cube steak
- 1½ cups all-purpose flour
- 2 large eggs
- 1 cup milk (or buttermilk for added flavor)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional)
- ½ teaspoon garlic powder (optional)
- Oil for frying (vegetable or canola oil)
For the Gravy:
- ¼ cup all-purpose flour
- 2 cups whole milk
- Salt and pepper to taste
Instructions
- Prepare the Cube Steak: Use a meat mallet to tenderize the cube steak, ensuring it’s evenly thin. Season both sides of the steak with salt, pepper, and optional spices like paprika and garlic powder.
- Set Up the Breading Station: In one shallow bowl, combine the flour with a pinch of salt and pepper. In another bowl, whisk together the eggs and milk until smooth.
- Bread the Steak: Coat each piece of steak in the flour mixture, shaking off any excess. Dip the steak into the egg mixture, then coat it again in the flour mixture. Set the breaded steaks aside to rest for 10 minutes.
- Heat the Oil: In a large skillet, heat about ½ inch of oil over medium-high heat until it shimmers.
- Cook the Steak: Carefully place the breaded steaks into the hot oil. Fry each side for 4-5 minutes or until golden brown and crispy. Transfer the steaks to a paper towel-lined plate to drain any excess oil.
- Make the Gravy: Pour off most of the oil from the skillet, leaving about 2 tablespoons and any browned bits. Add the flour to the skillet and whisk for 1-2 minutes over medium heat. Gradually whisk in the milk, cooking until the gravy thickens. Season with salt and pepper to taste.
- Serve: Plate the chicken fried steak and generously drizzle with the creamy gravy. Pair with your favorite sides for a hearty meal.
Notes
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: ~550 kcal per serving | Servings: 4