Ingredients
4 steaks, (¼ lb each), pre-tenderized, preferably cube steaks
1½ cups all purpose flour
2 tsp salt
1½ tsp garlic powder
½ tsp cayenne
2 eggs, beaten
½ cup milk
oil, for frying
3 tbsp pan drippings
3 tbsp all purpose flour
⅓ cup whipping cream
1¾ cups milk
salt and pepper
2 sunny side-up eggs
¾ cup mixed vegetables, of your choice
2 tsp parsley, chopped
Preparation
Use a meat mallet, rubber mallet, or rolling pin to flatten and thin out the steaks until they are less than ¼ inches thick. Season each steak with a pinch of salt.
Heat the oven to 200 degrees F.
Put a wire rack over a baking sheet, and set it aside. Prepare two shallow baking dishes.
In a bowl, whisk the eggs and milk together. In another bowl, mix the salt, garlic powder, cayenne, and flour.
Dredge the steak in the flour mix one by one. Using your hands, press each side of the steak onto the flour mix.
Shake off the excess and dip the steak in the egg wash, coating every side. Repeat the process until all sides are well covered and coated. Set aside.
In a large pan, pour oil until it reaches ¼ inches deep for frying. Heat the oil until the oil sizzles when flour is dropped into it.
Lay the prepared steak one by one into the oil and cover the steak with oil. Fry for about 2 minutes until the edges turn golden brown.
When done, remove the steaks using a slotted spatula, and place them on the wire rack in the oven to keep warm.
Strain off any excess oil to get the drippings.
Turn off the heat in the pan and pour out all but 3 tablespoons of oil and fat from the pan.
Whisk in 3 tablespoons of flour and stir constantly on medium heat for 4 to 5 minutes, or until the mixture turns light brown.
Slowly add the cream and milk, whisking continuously until the desired consistency is reached.
Season the gravy with a pinch of salt and pepper. Adjust accordingly.
Serve over the steak with eggs and mixed vegetables. Garnish.
