You dredge it, pan-fry it and smother it with gravy. Is it "chicken"-fried or "country"-fried? Does it really matter as long as it's still "fried"?!
What I do know is that this type of fried meat is absolutely delicious. Every time I'm in the grocery store and want a hearty, homestyle meal, I grab for the cube-steak. A cheap and not terribly attractive option, the cube-steak is by far the best man for this job. With just the right amount of chewiness and thickness, it cooks fast and goes well with mashed potatoes.
This meal wasn't especially interesting or unique but definitely made me warm and fuzzy on a cold January night. And, I think there's something to be said for that.
Recipe: Dredge cube steak in seasoned flour, dip in egg, and then flour again. Fry approximately 3 minutes per side on med-high heat. Make a pan gravy with the drippings (fry a bit of flour for a minute in the drippings and then add milk). Serve with mashed potatoes and asparagus.
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