Chicken Fried Steak by
1/2 cup vegetable oil
6 (4-ounces each) cube steaks
Salt and freshly ground black pepper
1 1/2 cups all-purpose flour
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
4 eggs, beaten
1 1/2 cups whole milk
Chopped parsley leaves, for garsh
Heat a medium-high skillet over medium-high heat. Add oil. Cook's Note: Oil is heated when you drop a little flour in and the oil spits.
Pound out the cube steaks with a meat mallet until they are 1/4 to 1/2-inches thick. Salt and pepper both sides. Mix the flour, cayenne and paprika together in a bowl. Beat the eggs in another bowl. Dredge the steaks through the flour, then egg mixture, then through the flour again.
Place the steak carefully in the pan as the oil will splatter. Cook until golden brown, about 4 to 6 minutes on each side. When finished, place on a sheet tray lined with paper towels, hold in a warm oven and repeat the procedure with the other pieces of steak.
When all steaks have been cooked off, pour off all but 2 tablespoons of the cooking oil and lower heat. Add 3 tablespoons of the leftover flour mixture to the oil and whisk to create a paste. Cook until golden, about 1 minute. Gradually add the milk to the flour and oil mixture while whisking together. Season the gravy with salt and pepper, to taste. Let cook until thickened; about 10 minutes. Pour gravy over the steak to finish and garnish with parsley