# What You’ll Need:
→ For the Steak
01 - 4 beef cube steaks (5.3–6.3 oz each)
02 - 1 cup all-purpose flour (4.4 oz)
03 - 2 large eggs
04 - ½ cup whole milk (120 ml)
05 - 1 cup breadcrumbs (2.1 oz)
06 - 1 tsp garlic powder
07 - 1 tsp onion powder
08 - 1 tsp paprika
09 - ½ tsp cayenne pepper (optional)
10 - 1 tsp salt
11 - ½ tsp black pepper
12 - Vegetable oil, enough to cover skillet bottom by 0.4 inch
→ For the Creamy White Gravy
13 - 3 tbsp pan drippings or unsalted butter
14 - 3 tbsp all-purpose flour
15 - 2 cups whole milk (480 ml)
16 - Salt and pepper, to taste
→ For the Garnish
17 - 2 tbsp fresh parsley, chopped (optional)
# How to Prepare:
01 - Pat cube steaks dry using paper towels to remove excess moisture.
02 - Arrange three shallow bowls: one with flour blended with garlic powder, onion powder, paprika, cayenne, salt, and pepper; one with beaten eggs mixed with ½ cup milk; and one with breadcrumbs.
03 - Coat each steak first in seasoned flour, then dip into egg mixture, and finally press into breadcrumbs until evenly covered.
04 - Pour vegetable oil into a large skillet to a depth of approximately 0.4 inch and heat over medium-high heat until shimmering.
05 - Fry steaks in batches for 3 to 4 minutes per side until golden brown and crisp. Transfer to a paper towel-lined plate to drain and keep warm.
06 - Remove all but 3 tbsp of oil from the skillet. Whisk in flour and cook over medium heat for 1 minute.
07 - Gradually add milk while whisking continuously, scraping browned bits from the pan. Cook until thickened, about 3 to 5 minutes, then season with salt and pepper.
08 - Plate fried steaks, spoon creamy white gravy over them, and garnish with chopped parsley if desired.
