Southern Chicken Fried Steak

Ingredients

Cube steak

4 pieces (about 1 pound total)

All-purpose flour

1 cup (for dredging)

Eggs

2, beaten

Milk

1/2 cup

Vegetable oil

1 cup (for frying)

Unsalted butter

2 tablespoons

Beef broth

1 cup

Heavy cream

1/2 cup

Salt

to taste

Black pepper

to taste

Instructions

1. Season both sides of the cube steaks generously with salt and pepper.
2. In a shallow dish, place the all-purpose flour. In another bowl, beat the eggs and mix in the milk until well combined.
3. Dredge each cube steak in the flour, shaking off any excess. Dip into the egg mixture, allowing any excess to drip off, then return to the flour for a second coating for a thicker crust.
4. In a large skillet, heat the vegetable oil over medium-high heat until shimmering but not smoking. Carefully fry the steaks for about 5-6 minutes on each side, or until they are golden brown and cooked through. Adjust the heat as necessary to avoid burning.
5. Transfer the fried steaks to a paper towel-lined plate to drain excess oil and keep them warm.
6. In the same skillet, reduce the heat to medium and add the unsalted butter. Once melted, stir in 2 tablespoons of the leftover flour used for dredging and cook for 2 minutes, stirring frequently until lightly browned.
7. Gradually whisk in the beef broth, scraping up any brown bits from the bottom of the skillet. Continue to whisk for about 2 minutes until the mixture is smooth and begins to thicken.
8. Slowly pour in the heavy cream while whisking continuously until the gravy reaches your desired thickness. Season with additional salt and pepper to taste.
9. Serve the crispy chicken fried steak hot, generously topped with the creamy gravy. Pair with mashed potatoes or collard greens for a true Southern experience.