# What You 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 (8 oz) whole milk
05 - 1 cup (2.1 oz) 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 (16 oz) whole milk
16 - Salt and pepper, to taste
→ For the Garnish
17 - 2 tbsp chopped fresh parsley (optional)
# Directions:
01 - Pat the cube steaks completely dry using paper towels to ensure proper breading adhesion.
02 - Arrange three shallow bowls: first with flour combined with garlic powder, onion powder, paprika, cayenne, salt, and pepper; second with beaten eggs and 1/2 cup milk whisked together; third with plain breadcrumbs.
03 - Dredge each steak thoroughly in the seasoned flour, shaking off excess. Dip into the egg mixture, allowing excess to drip off, then press firmly into the breadcrumbs to coat completely on all sides.
04 - Pour vegetable oil into a large skillet to a depth of approximately 1/2 inch. Heat over medium-high heat until the oil shimmers but does not smoke, approximately 350°F.
05 - Fry the steaks in batches, cooking for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain and keep warm in a low oven if necessary.
06 - Carefully pour off all frying oil, leaving approximately 3 tablespoons in the skillet along with any browned bits. Add the 3 tablespoons flour and whisk constantly over medium heat for 1 minute to cook out the raw flour taste.
07 - Gradually whisk in the 2 cups milk, scraping up any flavorful browned bits from the bottom of the pan. Continue whisking constantly for 3-5 minutes until the gravy reaches desired thickness. Season generously with salt and pepper to taste.
08 - Plate the fried steaks immediately while hot, generously ladle the creamy white gravy over the top, and garnish with chopped fresh parsley if desired.
