Go Back
breaded cube steak served with lemon wedges

Classic Breaded Cube Steak

No ratings yet
Print Recipe Pin Recipe
Course Main Course

Ingredients
  

For the Steak:

  • cube steak pieces
  • salt and pepper
  • optional: garlic powder, onion powder

For the Breading:

  • breadcrumbs (regular or panko)
  • flour
  • eggs
  • milk
  • salt and pepper
  • optional: paprika, dried herbs

Instructions
 

For the Steak:

  • Season the cube steak pieces liberally with salt, pepper, and your chosen optional seasonings, such as garlic powder and onion powder.
  • Allow the seasoned steak to rest at room temperature for approximately 15-20 minutes. This time allows the flavors to enter the meat, enhancing the taste.

For the Breading:

  • Create a breading station by arranging three shallow dishes:

Dish 1

  • Combine flour, a pinch of salt, and a dash of pepper.

Dish 2

  • Whisk together eggs and milk until well blended.

Dish 3

  • Mix breadcrumbs with a touch of salt, pepper, and any optional seasonings, like paprika and dried herbs. Make sure you mix well and that there are no clumps.

With the 3 Dishes:

  • Individually coat each seasoned steak through the breading station assembly line. Dredge the steak in flour, then dip it into the egg mixture, and finally, coat it generously with the seasoned breadcrumbs. Press the breadcrumbs onto the steak to make sure they stay there during frying.

To Cook:

  • In a skillet, heat cooking oil over medium heat until it shimmers.
  • Carefully lay the breaded cube steak pieces into the hot oil, ensuring not to overcrowd the pan. Overcrowding the pan will create steam which could lead to soggy breading. Cook in batches if you have to.
  • Allow each piece to fry for a few minutes on each side, or until the breading turns a golden brown. Check the internal temperature of the steak until it reaches a safe level, ensuring it's cooked to your desired doneness.
  • Remove from the heat source and rest then serve with your favorite side dishes.

Notes

  • When placing the breaded steak into the hot oil, make sure it faces away from you to avoid oil splatters.
  • For food safety, use a cooking thermometer to verify that the internal temperature of the steak is at least 145°F (63°C).
*Photo by FFP licensed under CC BY-SA 2.0
Tried this recipe?Let us know how it was!