Chicken Fried Steak & Eggs for 2

Chicken Fried Steak was one of the first things I learned to make as a new wife and it remains a family favorite to this day.
Cube steak is inexpensive to buy, yet remains a bit of a mystery to most cooks.  Although it's a cut commonly known as top sirloin, cube steak specifically, got it's name due to the look of 'cubing' from the tenderizing process.

This version is briefly soaked in a buttermilk-like marinade that enhances the flavor and makes for a more savory steak while the Ritz cracker crumb coating never fails to be crisp, buttery & delicious.   Paired with eggs & hash browns, or just buttered biscuits -- you can't go wrong.
Served on a fancy tray... in bed... to someone you love... now that is a great way to start December.

Rob's Chicken Fried Steak Breakfast for 2 (in bed)

2 cube steaks

1/2 cup milk

1 Tablespoon vinegar
1/2 sleeve crackers (RITZ or Saltines)

1 large egg or two small

2 Tablespoons oil

1 can Cream of Mushroom soup, undiluted

1/3 cup milk
Eggs, cooked to your liking
Hash brown potatoes
Buttered toast

Mix together milk and vinegar and allow to 'curdle' for about 5 minutes.
Soak cube steaks in this mixture for 10 minutes at room temperature. 

Meanwhile, crush crackers into fine crumbs--pour into shallow dish.

Beat egg in separate shallow dish.

Dip soaked steaks into egg, and then into crumbs to coat thoroughly. Cover and chill for 5 minutes to help crumbs adhere better.

In a large skillet, heat oil. Quickly fry steaks over medium heat for about 4 minutes, flip and cook the other side an additional 2 or 3 minutes. Remove to a plate and keep warm.

In drippings, combine soup and milk. Stir and cook until hot and bubbly.

Serve gravy over steaks with fried eggs, hash browns & buttered toast.

Enjoy~!