Cube Steak (4 pieces)
2 Cups All Purpose Flour
1 Sleeve Saltine Crackers (crushed)
2 Cups Milk
2 Eggs
1 TBSP each Garlic Powder, Onion Powder, Season Salt, Black Pepper
1 TSP Cayenne Pepper
Peanut Oil for frying
Preheat Oven to 250 degrees
In a dish suitable for dredging add the flour and the seasonings. Mix very well
In a separate dish, suitable for dredging, add the crushed saltines
In yet another bowl, suitable for dredging, add the milk and eggs and whisk until blended
Dip the cube steak into the milk, then flour, then milk, then crackers. Place on a wire rack in a baking sheet to rest. Repeat this step for each piece of cube steak.
In a large skillet, suitable for frying, add enough peanut oil for a depth of at least an inch to inch and half. Heat the oil to 350 degrees.
Once the oil is to temp, add the cube steak a couple of pieces at a time, ensuring not to crowd the pan. Cook on both sides until golden brown and crispy. Remove to second wire rack on a baking sheet and place in the preheated oven to keep warm while you finish cooking the remainder of the meat. Allow the oil to come back to temp between batches.
Serve with Mashed Potatoes and Country Gravy (Recipe below).
Country Gravy:
Remove all of the oil from the frying pan that you used to cook the cube steak except 3 tablespoons, add 2 tablespoons of flour to the oil and stir constantly until the flour starts to turn a golden color. Add 2 cups of whole milk and stir to combine. Allow the gravy to thicken over a medium heat, stirring to ensure it doesn’t stick or burn. Season to taste with salt, pepper, or any other seasonings you prefer. For added flavor I added a chicken bouillon cube.