Tenderize the Steaks: If the cube steaks aren’t already tenderized, use a meat mallet to pound them to about 1/4-inch thickness. This helps tenderize the meat and ensures even cooking.

Season the Flour: In a shallow dish, mix together 1 cup flour, paprika, garlic powder, salt, and black pepper.

Dredge the Steaks: In another shallow dish, whisk together the eggs and 1/4 cup milk. Dip each steak first in the flour mixture, then in the egg mixture, and back in the flour mixture again, making sure each steak is well-coated.

Fry the Steaks: Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Fry the steaks in batches, if necessary, for about 3-4 minutes per side or until golden brown and crispy. Transfer to a paper towel-lined plate to drain.

Prepare the Roux: Pour off all but 2 tablespoons of the pan drippings. Add 2 tablespoons of flour to the skillet and cook over medium heat for about 2 minutes, stirring constantly until the mixture is golden brown.

Whisk in Milk: Gradually whisk in 2 cups of milk, making sure to scrape up any browned bits from the bottom of the skillet. Cook and stir until the gravy thickens, about 5-10 minutes. Season with salt and pepper to taste.

Plate the Chicken Fried Steaks: Serve the steaks immediately, topped with the gravy. Mashed potatoes and green beans make traditional and tasty sides.