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cubeSteak - Chicken Fried Steak #1, w/Gravy

Source of Recipe

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cubeSteak - Chicken Fried Steak #1, w/Gravy

1/4 tsp. + 1 tsp. + 1 tsp. salt, divided
1/4 tsp. + 1/2 tsp. + 1 tsp. ground black pepper, divided
4, 4 ounce cube steaks
38 crushed saltine crackers, (1 sleeve),
1 c. + 1/4 c. flour, separated
1/2 tsp. baking powder
1/2 tsp. ground red pepper
3/4 c. + 4 c. milk, divided
2 large eggs
3 1/2 c. peanut oil
chopped fresh parsley for garnish

Mix the 1/4 tsp. salt and the 1/4 tsp. pepper together and sprinkle evenly over the steaks. Set aside.
Combine the crushed crackers, 1 c. of the flour, the baking powder, 1 tsp. of the salt, 1/2 tsp of the black pepper, and the red pepper. Set aside.
Whisk together 3/4 c. of the milk and the eggs.
Dredge the steaks in the cracker mixture, then dip in the milk mixture, and then dredge in the cracker mixture again.
Make sure you firmly push the cube steaks down into the cracker mixture-the crumbs will fill the crevices and keep the steak from shrinking as it cooks.
Pour the oil into a heavy 12" frying pan, (do not use a non stick pan), and heat to 360.
Fry the steaks for 10 minutes. Turn when you see juice oozing out, and fry for 4 - 5 more minutes or until a golden brown. Remove to a jellyroll type pan and keep the steaks warm in a 225 oven.
Carefully drain the hot oil, making sure to reserve the cooked bits and 1 tbsp. of the drippings in the frying pan.
Whisk together the last 1/4 c. of the flour, the last 1 tsp. of the salt, the last 1 tsp. of the black pepper, and the 4 c. milk. Pour the milk mixture into the reserved drippings in the frying pan.
Cook over a medium/high heat, whisking constantly, for 10 - 12 minutes or until thickened.
Serve the gravy with the steaks.
Sprinkle with parsley, if desired.
Makes 4 servings.