Chicken-Fried Steak With White Gravy

While there are multiple steps to this recipe, this chicken-fried steak dish is broken down into workable categories to help you better plan for preparation and frying.

Make the Chicken-Fried Steak

1. Gather the chicken-fried steak ingredients.

2. Preheat oven to 275 F. Meanwhile, enclose cube steak pieces in sheets of waxed or parchment paper. Using a meat tenderizer or rolling pin, gently pound the meat to tenderize it.

3. Season cube steak with salt and pepper.

4. Set up a breading station. Place the flour in large bowl and season with salt and pepper. In a medium bowl, combine the eggs with the milk, and whisk to combine; season with salt and pepper.

5. Fill canola oil in a large sauté pan or cast-iron skillet, until 1/2-inch deep. Warm over medium-high heat.

6. Dredge cube steak pieces into the flour while the oil is heating, then the milk and egg mixture, and back into the flour again.

7. Add the breaded meat into the warmed oil in batches; do not overcrowd the pan.

8. Cook cube steak until golden, about 3 to 4 minutes per side.

9. Remove to a baking sheet and place in oven to keep warm. Continue with remaining steak.

Make the White Gravy

1. Gather the gravy ingredients.

2. Warm bacon fat or canola oil in a medium sauté pan over medium-high heat. Add flour, and whisk to combine to create a roux.

3. Add the milk, whisking to incorporate it with roux until gravy comes to a boil.

4. Reduce heat to low, letting gravy cook and thicken to desired consistency, about 8 to 10 minutes. Season with salt and pepper.

5. Remove chicken-fried steak from oven, spoon gravy over, or on the side.