The Pioneer Woman Cooks (45 page)

3 pounds cube steak2 large eggs1½ cups milk, plus 2 cups for the gravy3 cups all-purpose flour, plus about
¹
/
₃
cup for the gravy2 teaspoons seasoned salt, such as Lawry’s¾ teaspoon paprika¼ teaspoon cayenne pepper (more if you can handle it)1½ teaspoons black pepper½ cup canola or vegetable oil for frying

1. Begin with an assembly line of dishes for the meat, milk-egg mixture, and flour mixture…with a clean plate at the end to receive the breaded meat.

2. Here’s the cube steak.

3. Here are the eggs and 1 cup milk. Beat them with a fork.

4. Here’s the flour mixed with the seasoned salt, paprika, cayenne, and black pepper. Stir it together gently.

5. Here’s an empty plate. But you didn’t need me to tell you that.

6. Lightly season a piece of meat with salt and pepper, then dip it into the egg-milk mixture. Flip to the other side to coat.

7. Next, place the meat on the plate of seasoned flour. Turn over to coat thoroughly.

8. Now, place the meat back in the egg/milk mixture, turning to coat.

9. And finally, dredge in flour one more time. This repetition will create a nice, thick crust—the signature quality of chicken-fried steak. And if you do it correctly, your hands will be a mess.

10. Place the breaded meat on the empty plate until ready to fry and repeat the process with the remaining pieces of meat.

11. Heat the oil in a large skillet over medium-high heat. When the oil is sufficiently heated (I drop in a few sprinkles of flour; if it sizzles, it’s ready!), fry 3 pieces of meat at a time. Cook on one side until the edges start to look golden brown, about 2½ minutes.

12. Turn over and cook for 2 or 3 minutes, until the other side is golden.