# Ingredient List:
→ 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 fl oz) whole milk
05 - 1 cup (2.1 oz) breadcrumbs
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1 teaspoon paprika
09 - 1/2 teaspoon cayenne pepper (optional)
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - Vegetable oil, for frying
→ For the Creamy White Gravy
13 - 3 tablespoons pan drippings (from frying) or unsalted butter
14 - 3 tablespoons all-purpose flour
15 - 2 cups (16 fl oz) whole milk
16 - Salt and pepper, to taste
→ For the Garnish
17 - 2 tablespoons chopped fresh parsley (optional)
# How-To Steps:
01 - Pat the cube steaks dry with paper towels to remove excess moisture.
02 - Arrange three shallow bowls: first with flour mixed with garlic powder, onion powder, paprika, cayenne, salt, and pepper; second with beaten eggs and 1/2 cup milk whisked together; third with breadcrumbs.
03 - Dredge each steak in the seasoned flour, shaking off excess. Dip into the egg mixture, then coat with breadcrumbs, pressing gently to adhere.
04 - Pour vegetable oil into a large skillet to reach about 1/2 inch depth. Heat over medium-high heat until shimmering but not smoking.
05 - Cook steaks in batches for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain. Keep warm in a low oven if necessary.
06 - Pour off all but 3 tablespoons of oil from the skillet. Add flour and whisk constantly for 1 minute over medium heat to create a roux.
07 - Gradually whisk in the milk while scraping up browned bits from the bottom. Continue whisking and cook for 3-5 minutes until gravy thickens and coats the back of a spoon. Season with salt and pepper to taste.
08 - Plate the chicken fried steaks immediately, generously topped with creamy white gravy. Sprinkle with fresh parsley if desired.
