Preparation / Directions:
season the cube steaks with garlic salt and pepper to taste. In a bowl
whisk together the eggs and 2 tablespoons of milk and the steak. Dredge the
steaks in 1 cup of the flour, dip in the egg mixture, letting the excess
drip off, and dredge in the
flour again. Heat the oil in a cast iron skillet over moderately high heat
until hot. Add the
steaks in batches and cook for 2 to 3 minutes on each side, or until golden
brown. Transfer the
steaks to a platter lined with paper towels and keep them warm.
Pour off all but 2 tablespoons of fat from the pan. Add the onion and cook
about 5 minutes, or
until golden. Add 2 tablespoons of flour and cook, stirring, until lightly
colored. Heat and add the
remaining milk, and the Worcestershire Sauce, salt, to taste and simmer,
stirring,
until thickened. Strain into a sauceboat and serve with the steak.
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