Chicken Fried Steak with Gravy

Place breadcrumbs, 3/4 teaspoon salt, 3/4 teaspoon black pepper, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder and 1/4 teaspoon paprika in a large deep dish and blend well. In a second deep dish add flour, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder and 1/4 teaspoon paprika in a large deep dish and blend well. In a third deep dish, whisk eggs, milk, and Worcestershire sauce.

Working one steak at a time: dip into and pat with the flour mixture, then dip into egg wash, then dip into and coat with breadcrumb mixture. Place steaks in a single layer on a baking sheet. Repeat coating the remaining steaks.

Preheat oven to 175 F. Place a baking sheet equipped with a metal cooling rack in oven.

Preheat butter and 1/4-inch of oil in a large heavy-bottom skillet on medium heat. Cook steaks, 2 at a time, until crispy and golden brown (about 2 to 3 minutes on each side depending on thickness). Adjust heat if steaks browns too quickly or slowly. Place cooked steaks on the preheated cooling rack and keep warm in oven. Continue cooking the remaining steaks. Keep warm in oven.

To make gravy, drain excess fat, reserving 3 tablespoons in the skillet (add additional butter if there isn’t enough). Reduce heat to medium low. Whisk in flour and cook for 1 minute or so, whisking constantly. Increase heat to medium to medium high, add milk, salt, and pepper, whisking constantly until gravy thickens. Remove from burner. Serve with steak.