Caslon
Executive Chef
I like cube steaks every once in awhile. Very economical. I try to chicken fry them. My recent cube steaks were on the thick side. I coated them in egg and seasoned flour mixture, fried each side lightly, added a splash of water, then covered the pan with aluminum foil and reduced the heat to low and let it cook for 30 min. The meat was still kinda chewy. I think it was because the cut of cube steak was a bit thick. Can you pound a cube steak to be thinner without ruining it? I'm not sure if this cut of meat is meant to be pounded thinner.
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