(6-ounce) round cube steaks
2 cups buttermilk
2 eggs, beaten
2 cups all-purpose flour
2 teaspoon dried thyme
2 teaspoons cayenne pepper
1 teaspoon salt
50 butter crackers, crushed (recommended: Ritz)
Vegetable shortening, for frying
Pound the steaks with a meat
tenderizing mallet until they are very thin. Set aside.
In a shallow bowl, whisk the buttermilk and eggs. In a shallow dish, mix the flour, thyme, cayenne, and salt. Spread the crushed crackers on a large plate.
Heat enough shortening in a large cast iron skillet over medium-high heat to make a depth of 1/4-inch. Dredge the steaks in the flour mixture, shake off the excess, then dip in the buttermilk-egg mixture. Coat with crackers and then place in the skillet.Fry the steaks until the crust is nicely browned, about 3 to 4 minutes per side. Serve immediately.
Tried – July/2006, Need less buttermilk/egg mixture and less flour mixture. Need more ritz cracker mixture. Added Red Pepper flakes instead of cayenne pepper. Tasted Great!