Ingredients

• 4 (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
• Serving suggestion: Your favorite steak sauce and Christina’s Steak Fries with Cheese Sauce

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Instructions

1. Pound the steaks with a meat tenderizing mallet until they are very thin. Set aside.
2. 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.
3. 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.
4. Fry the steaks until the crust is nicely browned, about 3 to 4 minutes per side. Serve immediately.