Instructions
1. Prepare the Steaks:
- Pat cube steaks dry with paper towels.
- Season with salt and pepper.
2. Set Up Dredging Station:
- In a shallow bowl, mix flour, salt, pepper, and paprika.
- In another bowl, whisk eggs and milk together.
3. Dredge the Steaks:
- Dip each steak into the flour mixture, coating both sides.
- Dip into the egg mixture, then back into the flour for a double coating.
4. Fry the Steaks:
- Heat about ½ inch of vegetable oil in a large skillet over medium-high heat.
- Fry steaks 3–4 minutes per side, until golden brown and crispy.
- Drain on paper towels.
5. Make the Gravy:
- Remove all but 3 tbsp of oil from the skillet (leave the browned bits).
- Whisk in flour over medium heat and cook 1–2 minutes until lightly browned.
- Gradually whisk in milk and cook until thickened.
- Season with salt and pepper to taste.
6. Serve:
- Pour gravy over the steaks and serve immediately.
- Classic sides: mashed potatoes, green beans, or coleslaw.
Tips:
- For extra crispy steak, don’t overcrowd the pan. Fry in batches if necessary.
- Cube steaks are ideal because they are tenderized and thin, cooking quickly.
- Let the oil get hot enough for a crisp crust, but not smoking.
If you want, I can also give you a baked version of chicken-fried steak—still crispy but lighter and easier to make.
Do you want me to share that version?
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