- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 (4-ounce) cube steaks
- 38 saltine crackers (1 sleeve), crushed
- 1 1/4 cups all-purpose flour, divided
- 1/2 teaspoon baking powder
- 2 teaspoons salt, divided
- 1 1/2 teaspoons ground black pepper, divided
- 1/2 teaspoon ground red pepper
- 4 3/4 cups milk, divided
- 2 large eggs
- 3 1/2 cups peanut oil
- Garnish: chopped fresh parsley
How to Make It
Sprinkle salt and pepper evenly over steaks. Set aside.
Combine cracker crumbs, 1 cup flour, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper.
Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.
Pour oil into a 12-inch skillet; heat to 360°. (Do not use a nonstick skillet.) Fry steaks 10 minutes. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack on a jellyroll pan. Keep steaks warm in a 225° oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet.
Whisk together remaining 1/4 cup flour, 1 teaspoon salt, 1 teaspoon black pepper, and 4 cups milk. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes or until thickened. Serve gravy with steaks and mashed potatoes. Sprinkle with parsley, if desired.