You will need:
- 6 - 3oz Cube steaks, tenderized (The original recipe calls for 18 oz Beef
Eye of Round Steak, Divide Into 6 Pieces At 3-oz Each but lets be honest, cube
steak was so much easier here!)(But if you wish to stick to the rules by all
means go right ahead)
- 1/3 c All purpose flour
- 1 t Lawry’s season salt
- 3/4 c Seasoned bread crumbs (your choice on brand)(I used Progresso because
that is what I had)
- 2 Eggs beaten
- 2 T 1% Milk
- 1 package of White Gravy Mix (just add water) (The original recipe calls for
Campbell’s Chicken Gravy Fat Free but I couldn’t find any in the
- Preheat oven to 400 degrees. While your oven is heating, tenderize your
steaks to about 1/8 inch or to desired thickness (I skipped this part by mistake
whoops and my steaks were huge)
- In a bowl combine the flour, season salt, bread crumbs and mix together.
- In a separate bowl, whisk the eggs and milk together.
- Coat your meat in the crumb mixture then dip in the egg mixture then back in
the crumb mixture. See you double dip :)
- On a covered cookie sheet or baking sheet that has been sprayed with cooking
spray, place your coated steaks. Once all meat is complete and on cookie sheet, spray the top of the meat with the cooking spray to help it get a nice browned
- Bake for about 10 minutes, then turn the meat over and back for about
another 10 minutes. Because mine were so thick I baked them for a third round of
10 minutes but you should just bake them until the meat is done and no longer
pink in the middle.
- Once they are done top each steak with about 1/4 cup of gravy or more or less to
your liking. I was less, the boys were more!
- The gravy you will cook according to the instructions on the package. If
you do find the Campbell’s chicken gravy, just warm it up in the microwave for
about 2 minutes and serve on top of steaks.