# What You'll Need:
→ For the Steak
01 - 4 beef cube steaks (about 5-6 oz each)
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup whole milk
05 - 1 cup 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 whole milk
16 - Salt and pepper, to taste
→ For the Garnish
17 - 2 tbsp chopped fresh parsley (optional)
# How to Make It:
01 - Pat the cube steaks dry with paper towels to remove excess moisture, ensuring better breading adherence.
02 - Arrange three shallow bowls: combine flour with garlic powder, onion powder, paprika, cayenne, salt, and pepper in the first; beat eggs with 1/2 cup milk in the second; place breadcrumbs in the third.
03 - Dredge each steak in the seasoned flour, shaking off excess. Dip into the egg mixture, allowing excess to drip off, then press firmly into breadcrumbs to coat evenly 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 shimmering but not smoking.
05 - Cook steaks in batches without overcrowding. Fry 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 needed.
06 - Carefully pour off all frying oil, leaving 3 tablespoons in the skillet. Add flour and whisk constantly over medium heat for 1 minute to cook out the raw flour taste.
07 - Gradually whisk in milk, scraping up any browned bits from the pan bottom. Continue whisking for 3-5 minutes until gravy thickens and coats the back of a spoon. Season generously with salt and pepper.
08 - Plate the fried steaks immediately, ladle hot cream gravy over the top, and garnish with chopped fresh parsley if desired.
