1.5 to 2 pounds cube steak (if very large, cut into serving size)
3 eggs
1 cup flour
salt, pepper, garlic powder in amount you prefer
1 cup of vegetable oil
- Heat the vegetable oil in a skillet over medium-high heat.
- Break the 3 eggs into a pie plate or similar sized dish. Whisk with a fork until well beaten.
- Place the cup of flour into another pie plate or similar sized dish. Add the salt, pepper, and garlic powder and stir till mixed.
- Dredge a steak in the seasoned flour and shake off extra flour
- Dip the floured steak into the egg to coat well.
- Dredge the egg-dipped steak back into the seasoned flour and cover well with the flour. I press the flour into the steak to make sure it is sticking well.
- Place the steak into the hot oil.
- Repeat with remaining steak pieces. (When all steaks are breaded, reserve the left over flour for gravy.)
- When the first side is cooked to a golden brown, turn to place the second side down in the oil. Cook about 5 minutes per side.
- When steak is uniformly golden brown and cooked through, remove to a plate lined with paper towels.
For white gravy:
4 Tablespoons butter
3 Tablespoons reserved seasoned flour
1 to 1 1/2 cups milk
1 Tablespoons of reserved oil from skillet
- Melt 4 Tablespoons of butter in a saucepan.
- Add about 3 Tablespoons of the reserved seasoned flour to the melted butter whisking constantly to avoid lumps forming. Cook for a minute or two.
- Add about 1/2 cup of milk while continuing to whisk. When it begins to thicken, add another 1/2 cup of milk continuing to whisk.
- Add 1 to 2 Tablespoons of the hot oil left in skillet to the gravy and whisk in. Heat for a few minutes whisking as needed to avoid lumps. If gravy thickens too much, add more milk.
- Season with more salt and pepper as needed.
- Serve over steak and with mashed potatoes if desired.
