Chicken Fried Steak Skillets

This recipe works so well for our crew because since you build your own plate, everyone gets to put more of what they like and need! If you are wanting less calories you can use less hash browns and more eggs, but if you need the carbs you can pile them on! Oh and its amazing how much of this our kids eat!

2 pounds cube steak (tenderized round steak)
1 package saltine crackers
3 cups flour
1 T seasoned salt
1 T black pepper
3 eggs for breading steak
1 doz eggs for scrambled eggs
2 c milk (for gravy)
1 bag frozen hash browns
1-2 c shredded colby jack (if desired)

In cast iron skillet or griddle prepare hash browns by cooking on medium high heat with oil or butter until crispy. Set aside in warm oven. Prepare scrambled eggs in same skillet and place in warm oven. Scramble the 3 eggs in one bowl and mix crackers, flour, seasoned salt and pepper in another large bowl. Dredge steaks in eggs and drip excess.

Place egg covered steak in flour and cracker mixture and press flour and crackers into the steak firmly until completely covered. Fry in 1/4 to 1/2 inch of 350 to 400 degree oil until brown, flip until brown and no longer pink inside. Press dry with paper towels and place in warm oven. Repeat until all steak is cooked.

Drain all the oil but 1 or 2 T with steak drippings in the skillet, add some of the flour and cracker mixture until oil is mostly absorbed and mix well and brown slightly over medium heat to make your roux. Add 2c milk and bring to boil while stirring constantly. If gravy is too thick add more milk until desired texture is reached. Salt and pepper to taste (Can also use pre packaged white gravy if you don’t want to make your own but making your own gravy is WAY better).

Slice steak thinly and serve with eggs, hash browns, cheese and gravy, and create your plate with whatever pieces you desire.