Recipe by greysangel
Cube steak works the best for this recipe. Chaz loves this - perfect comfort food with mashed potatoes and biscuits. Yay carbs!
Top Review by kurlyo
I've made this dish nearly a dozen times. I is simple and I get great results every time. My family requests it for birthdays and special meals. I usually use 1/3 cup of the left over oil, add enough flour and mostly only milk to make a huge batch of country gravy. Will be making for company dinner next week cooking in batches. I've made multiple batches before and just leave the first batch in the oven on low while cooking the second. If making 3 or more batches I would recommend changing the oil or scooping out the bits between batches.
- 4 (4 ounce) tenderized beef steaks (known in supermarkets as "cube steak")
- 1 egg
- 1⁄4 cup milk
- all-purpose flour
- cooking oil or melted Crisco
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon white pepper
Directions See How It's Made
- Beat together the egg and milk and set aside.
- Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of beef cutlets.
- Fill plastic zip lock back with flour. Drop steaks into bag to manually and dredge the steak in flour. Then pour flour into a shallow dish and shake excess flour off of the steaks. Use a pair of tongs for dipping steak into egg mixture and a separate pair of tongs for dipping into the flour.
- Set cutlets aside on a piece of waxed paper.
- Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. (This recipe is not about diets!) Check the temperature with a drop of water; if it pops and spits back at you, it's ready.
- With a long-handled fork, carefully place each cutlet into the hot oil. Protect yourself (and your kitchen) from the popping grease that results. Fry cutlets on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 4 or 5 minutes until cutlets are done through. Drain cutlets on paper towels.
- Cream Gravy.
- After the cutlets are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.
- Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried steak recipe (waste not -- want not) in the hot oil. Stir with a wooden spoon, quickly, to brown the flour.
- Gradually stir in 3/4 cup milk and 3/4 cup water, mixed together, stirring constantly with the wooden spoon and mashing out any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired thickness. Check seasonings and add more salt and pepper according to your taste.