# 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 whole milk
05 - 1 cup (2 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 whole milk
16 - Salt and pepper, to taste
→ For the Garnish
17 - 2 tablespoons chopped fresh parsley (optional)
# Directions:
01 - Pat the cube steaks dry with paper towels to remove excess moisture, ensuring better breading adhesion during frying.
02 - Arrange three shallow bowls: first bowl with flour mixed with garlic powder, onion powder, paprika, cayenne, salt, and pepper; second bowl with beaten eggs and 1/2 cup milk; third bowl with breadcrumbs.
03 - Dredge each steak in the seasoned flour, shaking off excess. Dip into the egg mixture, then press firmly into breadcrumbs to coat evenly on all sides.
04 - Pour enough vegetable oil into a large skillet to reach approximately 1/2 inch depth. Heat over medium-high heat until oil shimmers but does not smoke.
05 - Cook steaks in batches for 3–4 minutes per side until golden brown and crispy. Transfer to paper towel-lined plate to drain. Keep warm in low oven while completing remaining batches.
06 - Carefully pour off all oil from skillet, leaving 3 tablespoons drippings. Add flour and whisk constantly for 1 minute over medium heat to cook out raw flour taste.
07 - Gradually whisk in milk while scraping up browned bits from pan bottom. Continue whisking for 3–5 minutes until gravy thickens enough to coat back of spoon. Season with salt and pepper.
08 - Plate fried steaks immediately, generously topped with creamy white gravy. Garnish with chopped fresh parsley if desired.
