Chicken-Fried Steak and Gravy

INGREDIENTS: 
1/4 teaspoon salt
1/4 teaspoon pepper 
4 or 5 (4-ounce) cube steaks
38 Saltine crackers (1 sleeve),
  crushed 
1-1/4 cups all-purpose flour,
  divided
1/2 teaspoon baking powder
2 teaspoons salt, divided
1-1/2 teaspoons black pepper,
  divided
1/2 teaspoon ground red pepper
4-3/4 cups milk, divided
2 large eggs
2 to 3 cups peanut oil
Fresh chopped parsley (optional)

DIRECTIONS:
Salt (lightly) and pepper steaks on both sides. 
Combine cracker crumbs, 1 cup flour, baking
powder, 1 teaspoon salt, 1/2 teaspoon black
pepper, and red pepper.

Whisk together 3/4 cup milk and eggs. Dredge
steaks in cracker crumb mixture; dip in milk
mixture, and dredge in cracker mixture again.

Heat oil in a heavy 12-inch skillet; heat to 
360°. (Do not use a nonstick skillet.) Fry
steaks 10 minutes. Turn and fry 4 to 5 more
minutes or until golden brown. Remove to a wire
rack on a jellyroll pan. Keep steaks warm in a
225° oven.

Drain hot oil, reserving cooked bits and 1
tablespoon drippings in skillet. Whisk together
remaining 1/4 cup flour, 1 teaspoon salt, 1
teaspoon black pepper, and 4 cups milk. Pour
mixture into reserved drippings in skillet;
cook over medium-high heat, whisking constantly,
until thickened. Serve gravy with steaks. Sprinkle
with parsley, if desired.

Yield: 4 servings.

*Great with mashed potatoes!