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Prep Time 10 Minutes
Cook Time 9 Minutes
4 (4 ounce) cube steaks
1/2 teaspoon salt, divided
1 3/4 teaspoons ground black pepper, divided
1 cup all-purpose flour
2 eggs lightly beaten
1/4 cup vegetable oil
1 cup Hiland Dairy Milk
Sprinkle 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper on each side of cube steaks and set aside.
Mix flour with 1 teaspoon of the pepper in a shallow dish. Beat egg in a separate shallow dish.
Dredge each steak first in the flour then dip into beaten egg then dredge in the flour again.
In a large, heavy skillet heat the oil over medium-high heat. Add the steaks and fry 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.
Pour off all but 2 tablespoons of the oil in the skillet and sprinkle 2 tablespoons of the dredging flour into the remaining oil. Stir over medium heat for 1 minute, scraping up any browned bits from the bottom of the skillet. Slowly whisk in milk and cook, stirring frequently, until thickened – about 3 to 4 minutes. Add 1/4 teaspoon salt and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.