Ingredients:

  • 4 (6-ounce) cube steaks (about 170g each)
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper (optional)
  • Salt and pepper, to taste
  • 2 large eggs
  • ½ cup (120ml) buttermilk
  • Vegetable oil, for frying
  • ¼ cup (30g) all-purpose flour (reserved from breading)
  • 2 cups (480ml) milk
  • Salt and pepper, to taste

Instructions:

  1. Tenderize the cube steaks using a meat mallet until about ½ inch thick. Season both sides with salt and pepper.
  2. In one shallow dish, whisk together the flour, garlic powder, onion powder, paprika, cayenne, salt, and pepper. In another dish, combine the eggs and buttermilk.
  3. Dip each steak into the flour mixture, then the egg mixture, and finally back into the flour to coat evenly.
  4. Heat about ½ inch of vegetable oil in a skillet over medium-high heat until hot (about 350°F/175°C). Carefully place the breaded steaks in the skillet.
  5. Cook until golden brown on each side, approximately 3-4 minutes per side. (Use tongs to flip gently.) Transfer to a paper towel-lined plate to drain excess oil.
  6. In the same skillet, remove excess oil, leaving about 2 tablespoons. Whisk in the reserved flour and cook for 1 minute until bubbly. Gradually add milk, continuing to whisk until thickened. Season with salt and pepper to taste.
  7. Plate steak and generously ladle gravy on top.