Country Fried Steak with Cream Gravy

In a shallow dish, prepare the wet dredge by whisking together eggs, 1 cup of milk, and 1 tablespoon of seasoned salt.

In a second shallow dish, prepare the dry dredge by combining 2 cups of flour, the remaining 1 tablespoon of seasoned salt, paprika, salt, and 1 tablespoon of black pepper. Mix well.

Heat vegetable oil in a large, heavy-bottomed skillet over medium-high heat. The oil should be about 1/2 inch deep.

Dredge each piece of cube steak first in the wet mixture, then press firmly into the dry mixture to coat completely. For an extra crispy crust, dip back into the wet mixture and then again into the dry mixture.

Carefully place the breaded steaks into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, until golden brown and cooked through.

Remove the cooked steaks from the skillet and place them on a paper towel-lined plate or wire rack to drain excess oil.

To make the gravy, carefully pour off most of the hot oil from the skillet, leaving about 2-3 tablespoons of drippings and browned bits in the pan.

Return the skillet to medium heat and add the butter, allowing it to melt into the drippings.

Whisk in the remaining 1/4 cup of flour to create a roux. Cook for about one minute, stirring constantly, until it's bubbly and golden.

Gradually pour in the remaining 2 cups of milk while whisking continuously to break up any lumps and create a smooth sauce.

Season the gravy with chicken bouillon powder and the remaining 1 tablespoon of black pepper. Continue to cook and whisk until the gravy thickens, about 3-5 minutes.

Serve the country fried steak hot, generously smothered with the homemade cream gravy.