# What You'll Need:
→ For the Steak
01 - 4 beef cube steaks (about 5-6 oz each)
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup whole milk
05 - 1 cup breadcrumbs
06 - 1 tsp garlic powder
07 - 1 tsp onion powder
08 - 1 tsp paprika
09 - 1/2 tsp cayenne pepper
10 - 1 tsp salt
11 - 1/2 tsp black pepper
12 - Vegetable oil, for frying
→ For the Creamy White Gravy
13 - 3 tbsp pan drippings or unsalted butter
14 - 3 tbsp all-purpose flour
15 - 2 cups whole milk
16 - Salt and pepper, to taste
→ For the Garnish
17 - 2 tbsp chopped fresh parsley
# How to Make It:
01 - Pat the cube steaks completely dry with paper towels to ensure proper breading adherence.
02 - Arrange three shallow bowls: first with flour mixed with garlic powder, onion powder, paprika, cayenne, salt, and pepper; second with beaten eggs and 1/2 cup milk whisked together; third with plain breadcrumbs.
03 - Dredge each steak thoroughly in seasoned flour, shaking off excess. Dip into egg mixture, allowing excess to drip off. Press firmly into breadcrumbs to coat completely on all sides.
04 - Pour vegetable oil into large skillet to depth of 1/2 inch. Heat over medium-high until shimmering but not smoking, approximately 350°F.
05 - Fry steaks in batches without overcrowding, 3-4 minutes per side, until golden brown and crispy. Transfer to paper towel-lined plate to drain. Keep warm in low oven while finishing remaining steaks.
06 - Pour off all oil except 3 tablespoons from skillet. Add flour and whisk constantly for 1 minute over medium heat to cook out raw flour taste.
07 - Gradually whisk in milk while scraping up browned bits from pan bottom. Continue whisking constantly for 3-5 minutes until gravy thickens and coats back of spoon. Season generously with salt and pepper.
08 - Plate fried steaks immediately, ladle hot creamy white gravy over top, and garnish with fresh chopped parsley if desired.
