Steak, Chicken Fried, with Gravy

By MarieR

Ingredients

• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 4-ounce cubed steaks, 1/4 inch thick
• 1 sleeve (38) saltine crackers* crushed
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 2 teaspoons salt, divided
• 1 1/2 teaspoons black pepper, divided ground
• 1/2 teaspoon red pepper ground
• 4 3/4 cups milk, divided
• 2 large eggs
• 3 1/2 cups peanut oil (or vegetable oil)
• Garnish with parsley, optional

Details

Servings 1

Preparation

Step 1

Prep: 10 min., Cook: 30 min.
SPRINKLE salt and pepper evenly over steaks. Set aside.
* (Panko, Japanese bread crumbs are good for this)
COMBINE cracker crumbs, 1 cup flour, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper.
WHISK together 3/4 cup milk and eggs. Dredge steaks in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again. TIP- - Firmly push the cube steak down into the cracker crumbs--the crumbs will fill the crevices and keep the steak from shrinking as it cooks.
POUR oil into a 12-inch skillet; heat to 360°. (Do not use a nonstick skillet).
Fry steaks 10 minutes. (It's time to turn steak when you see juice oozing out of the top). Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack on a jellyroll pan. Keep steaks warm in a 225° oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet.
WHISK together remaining 1/4 cup flour, 1 teaspoon salt, 1 teaspoon black pepper, and 4 cups cold milk. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes or until thickened.
Serve gravy with steaks and mashed potatoes. Sprinkle with parsley, if desired