• 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 cup all purpose flour
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • kosher salt and freshly ground black pepper
  • 1 large egg
  • 1/4 cup water
  • 2 pounds cube steak

  • 3 tablespoons butter
  • 4 tablespoons all purpose flour
  • 1½ cups low sodium chicken or beef broth
  • 1 cup milk
  • salt and pepper, to taste

  1. Heat olive oil and butter in a large non-stick skillet over
    medium heat until ripples begin to form.
  2. While the oil heats, whisk 1 cup flour, onion powder,
    paprika, cayenne, salt and pepper together in a medium bowl. Set aside.
  3. In a separate bowl, whisk together the egg and water.
  4. Season the steaks with salt and pepper. Dredge one steak in
    the flour mixture, then the egg and then back in the flour mixture to coat.
  5. Add the steak to the skillet. Repeat with the remaining
    steaks adding more oil as needed. Work in batches if necessary as to not
    overcrowd the pan. (Overcrowding will cause the steaks to steam and the coating
    will not get crisp.) Cook the steaks for 3 to 4 minutes or until crisp and
    golden brown. Flip the steaks and continue cooking for an additional 4 minutes
    until golden. Transfer the steaks to a platter or baking sheet and cover with
    foil to keep warm.

  1. Add butter to the skillet and sprinkle with flour. Whisk
    together in the pan and cook until golden. Slowly whisk in the chicken stock
    and continue cooking until thickened. Stir in the milk until smooth and
    beginning to thicken. Season with salt and pepper to taste.
  2. Serve the steaks immediately with the gravy.

This Recipe adapted from >>>> Click Here

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