1 egg, beaten
cornflake crumbs, as needed
4 cube steaks, tenderized and pounded thin
salt and pepper
1 can (10 ounce size) cream of mushroom soup
1 cup milk
1/2 medium onion, sliced thin
Place some flour in a shallow dish, the beaten egg in another dish, and the cornflake crumbs in another dish. Season the cube steaks with salt and pepper. Dredge them in the flour and shake off any excess. Dip the steaks in the beaten egg letting any excess drip off. Dredge the steaks in the cornflake crumbs on both sides. Place the coated steaks on a plate or piece of waxed paper and place in the refrigerator for 30-60 minutes to set. When ready to cook, heat oil in a large skillet over medium-high heat. Add the cube steaks and cook until browned on both sides and almost cooked through. Remove the steaks from the pan and add the sliced onion to the pan. Cook, stirring occasionally, until the onion is soft. Place the steaks back in the pan on top of the onion. Combine the soup and milk in a bowl until mixed. Pour over the top of the cube steaks. Bring the mixture to a simmer and cook for 15 minutes or until the cube steaks are cooked through.