Prep 20 mins
Cook 30 mins
I've been making this for so long that I can't remember where I got the original recipe from. The crushed saltine crackers help make the coating extra crispy.
- 1 1⁄2-2 lbs cube steaks
- salt and pepper
- 2 large eggs
- 1⁄2 cup all-purpose flour
- 2 cups finely crushed saltine crackers
- cooking oil
- Season each steak on both sides with salt and pepper, rubbing it into the meat.
- In a shallow dish, beat the eggs.
- Place the flour and cracker crumbs in 2 separate pie plates.
- One at a time, dredge the steaks in the flour, then dip in the egg, then coat with the cracker crumbs.
- In a large heavy skillet, heat the oil over low heat.
- Add the steaks and cook slowly, turning them carefully once or twice.
- It will take about 20-30 minutes until the meat is fully cooked through and the crumb coating is brown and crisp.
- Serve with milk gravy.
This is a great recipe. I found the prep work easy and quick. The onIy thing that took any time was the actual frying. I used italian bread crumbs because I didn't have any saltines and it came out great. I also used paper plates instead of more dishes. I barely had any clean up! My husband enjoyed this meal as well and this is saying a lot!
I really enjoyed this and so did my little girl who is 5. But when I asked my hubby what he thought he said it was ok, not what I thought he would say. Oh well. I will make this again but not very often cause it does take a long time to make them and prep them and lots of dishes to clean up afterwards. Which is not easy when you have an 16 month old running around. But they were good!
This was EXCELLENT!! I halved the recipe because its just the two of us. I could`nt find my usual recipe so I checked all of the Zaar recipes, this one sounded good so I made it using some of the things I remembered from my old recipe. I added a little garlic powder and a tad of hot sauce and a little milk to the egg, I also added some baking powder to the flour.I really like the technique of doing the flour, egg and then the cracker crumbs, it gave it a nice thick, crisp coating that way.Cooking it slowly like you said was the secret to making it nice and tender. After it was fried I put it on a rack placed on a pizza pan in a 225 oven while I made the gravy. This recipe is going into my Favorites, do again cook book, in fact, its going to replace my old recipe!!Thanks so much.