Breaded cube steak is the main ingredient of that staple of southern and Texas cuisine, country-fried -- or chicken-fried -- steak. The steaks, which can be either deep fried or pan fried, are cooked to a golden brown and smothered in creamy country gravy and served with a heaping pile of mashed potatoes. Using standard breading procedure will ensure your batter sticks to these cube steak cutlets.
Rinse the cube steak under cool running water to moisten and remove any excess blood. Cut into serving-sized pieces using a knife, if necessary. Shake gently to remove excess water. Place in a bowl.
Add flour and seasonings, such as salt and black pepper, into a large bowl. Blend the flour mixture well using a whisk. Pour about one-third of the flour mixture into another bowl.
Add one or two eggs, depending on how many cube steaks you are making, to another bowl. Add a small amount of water -- about 2 teaspoons per egg -- and mix well. Set aside.
Dredge the cube steaks through the first bowl of flour on both sides of the meat. Set the floured cube steak aside on a plate. Dredge any remaining cube steaks through the flour. Allow the cube steaks to rest for five minutes.
Dredge the cube steaks through the first bowl of flour again. Dip the cube steak into the egg mixture, then into the second bowl of flour, coating both sides. Shake off the excess flour and fry as directed.
Repeat Step 5 for all remaining pieces of cube steak.
Tip
You can apply thick, wet batter as a last step instead of dry batter. Add a small amount of water, milk or beer to the second bowl of flour until it is the consistency of cake batter. Follow the first four Steps and then dip the cube steaks into the wet batter. Allow the excess batter to drip off before frying.
References
Writer Bio
Based in Virginia Beach, Mark S. Baker has been working in editorial for more than 20 years. He has served as a writer and editor for publications such as the "Houston Post," "Boca Raton News" and "Interactive Week," among others. Baker also has a culinary arts degree from Johnson & Wales University and has his own catering business.