1-First, prepare three dishes: one with 1 1/2 cups milk beaten with 2 eggs, another with 2 cups flour mixed with 2 teaspoons seasoned salt, black pepper, 3/4 teaspoon paprika, and 1/4 teaspoon cayenne pepper, and the third for the cube steaks. Season each piece of steak with kosher salt and black pepper to taste.

2-Next, dredge the meat first in the flour mixture, then dip it in the milk and egg mixture, and coat it again in the flour mixture. Place the breaded steaks on a clean plate and let them rest for a few minutes.

3-Heat 1/2 cup oil and 1 tablespoon butter in a large skillet over medium heat. Test the heat by sprinkling a little flour in the pan; it should sizzle right away without browning too fast.

4-Fry the steaks, about three at a time, for 2 minutes per side until golden brown. Drain them on paper towels and keep them warm while you make the gravy.

5-To prepare the gravy, pour off the excess grease, leaving 1/4 cup in the skillet over medium-low heat. Sprinkle 1/3 cup flour over the hot grease and whisk to form a golden-brown roux. Gradually whisk in 3 to 4 cups of milk, adding 1/2 teaspoon seasoned salt and black pepper. Cook, stirring often, until it thickens, about 5 to 10 minutes, and adjust as needed.

6-Serve the steak topped with the white gravy and mashed potatoes. This method creates a crispy crust like fried chicken, using tenderized cube steak for the best texture.