Chicken-fried Steak

Place the beef cube steaks between two sheets of plastic wrap and pound with a meat mallet until about 1/4-inch thick. Season generously on both sides with kosher salt, black pepper, and paprika.

Set up a dredging station with two shallow dishes: one with seasoned white flour (salt, pepper, paprika) and one with a mixture of beaten eggs and milk. Coat each steak in the flour, dip in the egg mixture, then coat in the flour again, pressing firmly to adhere.

Heat a generous layer of bacon drippings and vegetable shortening in a large cast-iron skillet over medium-high heat until shimmering and a pinch of flour sizzles immediately when added.

Carefully lower the breaded steaks into the hot fat and fry in batches without crowding the pan, cooking until deep golden brown on the first side. Flip once and fry the other side until equally golden and cooked through.

Transfer the fried steaks to a wire rack set over a baking sheet to drain, and keep warm in a 200°F oven while you prepare the gravy.

Pour off most of the pan drippings, leaving about 3 tablespoons in the skillet. Add the diced onion and cook over medium heat, stirring frequently, until softened and lightly golden.

Whisk 3 tablespoons of flour into the onions and cook for one minute, then gradually pour in the chicken broth and milk, whisking constantly to prevent lumps. Season with salt and freshly ground pepper and simmer until the gravy thickens to your desired consistency.

Plate the chicken-fried steaks and ladle the creamy pan gravy generously over the top. Serve immediately with your choice of sides such as mashed potatoes or biscuits.