Ingredients
→ Steak
→ Coating Mix
→ Creamy White Gravy
Steps
Mix sea salt, garlic powder, and black pepper. Season both sides of the tenderized cube steaks. Set aside.
Blend all-purpose flour and seasoning mix in a large dish. In another dish, combine ½ cup of the seasoned flour with the egg and milk to form a thick batter.
Dip steaks in seasoned flour, coating both sides lightly. Then coat in batter, letting excess drip off. Press back into the seasoned flour for even coating. Repeat for all steaks.
Preheat oven to 200°F and place a cooling rack over a baking sheet inside. Heat 1 inch of canola oil in a deep skillet to 350°F. Fry steaks 1-2 at a time for 2-3 minutes per side until golden. Keep fried steaks warm in the oven.
Drain oil and clean the skillet, keeping brown bits if desired. Melt butter in the skillet over medium heat. Stir in flour and cook until golden brown (2-3 minutes). Whisk in chicken broth and milk gradually, cooking until thickened. Add salt, pepper, onion powder, garlic powder, and thyme to taste.
Tips
- Use high-quality cube steak to avoid additional tenderizing. For a more savory gravy, use chicken broth rather than additional milk.
