Southern Pan-Fried Chicken Fried Steak

This Southern-inspired Pan-Fried Chicken Fried Steak features tenderized beef smothered in a crispy, golden-brown crust, served with a creamy country gravy. The dish combines traditional flavors with a hint of creativity through the addition of smoked paprika and a touch of garlic powder in the breading, enhancing the savory experience. Perfect for a hearty dinner, it's a comforting meal that satisfies both the palate and the heart.

Ingredients:

• 2 beef cube steaks
• 1 cup all-purpose flour
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs
• 1/4 cup milk
• 1/4 cup vegetable oil
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 tablespoon Worcestershire sauce

Instructions:

1. Tenderize the beef cube steaks with a meat mallet until about 1/2 inch thick.
2. In a shallow bowl, mix together the flour, smoked paprika, garlic powder, salt, and black pepper.
3. In another bowl, whisk together the eggs and milk.
4. Dredge each beef steak in the flour mixture, shaking off excess, then dip into the egg mixture, and finally coat again in the flour mixture for a thicker crust.
5. Heat the vegetable oil in a large skillet over medium heat. Once hot, add the breaded steaks and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Remove from the skillet and keep warm.
6. For the gravy, drain excess oil from the skillet, leaving about 2 tablespoons. Whisk in 1/4 cup of the flour mixture used for the steaks and cook for 1 minute.
7. Gradually whisk in the chicken broth, followed by the heavy cream and Worcestershire sauce. Cook until the gravy thickens, about 3-5 minutes. Season with salt and pepper to taste.
8. Serve the chicken fried steak topped with the creamy gravy.