Chicken-fried style steak

• tail fillet steaks↗2

  (about 200g each), or 2 lean cut steaks

• eggs↗2

  beaten

• cayenne pepper↗1⁄2 tsp ½ tsp
• steamed greens

  and corn cobs, for serving (optional)

• vegetable oil↗

  for frying

• all‑purpose flour↗4 tbsp 4 tbsp
• cornstarch1 tbsp 1 tbsp
• smoked paprika↗1 tsp 1 tsp
• garlic powder↗1 tsp 1 tsp
• dried thyme↗1 tsp 1 tsp
• ground cumin↗1⁄2 tsp ½ tsp
• ground cinnamon↗1⁄2 tsp ½ tsp
• black pepper↗1⁄2 tsp ½ tsp
• flour↗1 tbsp 1 tbsp
• chicken stock cube↗1 1
• молоко↗275ml
• листя чебрецю↗1 tbsp
• лимонний сікsqueeze of

Step-by-step instructions

1. 1

   Place the steaks on a board and pound them with a meat mallet to about half their original thickness. Mix the eggs with cayenne in a bowl. Combine the spice mixture ingredients with a generous pinch of salt in a separate shallow dish.

2. 2

   Dredge the steaks first in the egg, then in the spices, turning to coat. Pour oil into a large non‑stick skillet until the bottom is coated. Fry the steaks over high heat for 2 minutes until a crispy crust forms, then flip and fry another 2 minutes. Transfer to a plate and keep warm.

3. 3

   If making a sauce, leave only 1 tbsp of oil in the pan, discarding the rest, and add flour, cooking until golden. Add the broth cube crumbs. Slowly whisk in milk until smooth. Reduce heat to a gentle simmer and cook 4‑5 minutes. Season. Add thyme leaves and plenty of black pepper, then squeeze lemon juice to taste. Serve the steaks with the sauce, and with greens and corn if desired.