½ C. flour
½ t. salt
½ t. pepper
¾ C. buttermilk
1 C. crushed saltines
4 cube steaks (1 lb.)
3 T. oil
1 can (10 ¾ oz.) cream of mushroom soup
1 C. milk
In a plastic bag or bowl, combine flour, salt and pepper. Place buttermilk in a shallow bowl. Coat steaks with the flour mixture, then dip them into the buttermilk and coat with the cracker crumbs.
In a large skillet, over med-hi heat, cook steaks in hot oil for 2-3 minutes per side, or until golden and cooked to desired doneness. Remove and keep warm.
Add the soup and milk to the skillet: bring to a boil, stirring to loosen browned bits from the pan. Serve gravy over the steaks.