So you care to share your recipe? Generalities are fine. I just looked...my Walmart has cubed steak in stock.
Don't really have one. I do use Progresso bread crumbs..don't like Wal-Mart's brand. Flour 2 eggs beaten .I do add more garlic powder and spices to mine. I don't measure so use to doing . Dip in egg , cover in breading ,cook in small amount of oil . I put in oven even if I cook until done sometimes. Just makes them extra tender. Let me know how they turn out.
Thanks! Unless I'm making cookies or a cake, measurements are not required. I looked up another recipe on line, and it also uses just a little oil. For some reason I expected there to be closer to deep-fried. So you don't mix the bread crumbs with flour...just the bread crumbs? Interesting. Other recipes are either saltines only or saltines + flour. And that's a good tip on baking afterwards.
Mix flour and bread crumbs together along with the spices. Dip in egg then coat meat with breading. Pan frying uses less oil.May be half cup oil.
I like the idea of heating it for a while to further tenderize the meat, since it starts off as a tough cut. I'll see if I can drag myself to the store.
Y'all are going to force me to thaw out some cube steak. I just use flour, and egg/milk dip to make mine... "double dredge"... flour, egg/milk, flour. Fry in about 1/2" of oil. Excellent with tomato gravy, too.
The recipe I saw said saltines + flour, also had some spices in it (salt, onion powder, garlic powder, steak seasoning.) Gloria uses bread crumbs and flour. I'll have to double-dredge. I also plan to put it on a wire rack in the fridge after dredging to let the coating set...that's not in the recipe but I've done it with chicken.
Good grief; saltines. No self-respecting Texan would use those. Just cook it the way you fry chicken and you can't go wrong. The flour leaves nice drippings in the pan for the gravy.