Pat the cube steaks dry with paper towels. Season both sides evenly with 2 tsp salt and 1 tsp black pepper. If any steaks are thicker than 1/2 inch, gently pound to an even thickness of about 1/2 inch using a meat mallet with a sheet of plastic wrap between meat and mallet.

Breading stations

Set up

Arrange three shallow dishes: 1) Dredge flour: combine 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp black pepper and 1/2 tsp salt. 2) Wet mixture: whisk together 2 large eggs, 3/4 cup buttermilk and 1 tsp hot sauce (if using). 3) Final coat: place 1/2 cup panko breadcrumbs (optional) on a plate; if you prefer extra-crispy steak, use the panko as the final coat; otherwise skip it and double-dredge in the flour mixture.

Coat the steaks

Work with one steak at a time: Dredge the seasoned steak in the flour mixture, shaking off excess. Dip into the egg-buttermilk mixture, allowing excess to drip. Return to the flour mixture for a second dredge, pressing the flour into the meat to adhere. If using panko, press the wet steak into the panko for a final coating. Place breaded steaks on a wire rack set over a baking sheet; let rest 10 minutes to help the coating adhere.

Frying

Heat oil

In a large skillet (10-12 inch) over medium-high heat, add 1 cup vegetable oil and 1 tbsp unsalted butter. Heat until shimmering and a small pinch of flour sizzles gently (temperature about 350°F / 175°C). If using less oil, maintain enough to come about 1/4 to 1/3 inch up the side of the steaks for shallow frying.

Fry the steaks

Carefully add 2 steaks at a time to avoid crowding. Fry 3–4 minutes per side, or until deep golden brown and an instant-read thermometer inserted into the center reads 145°F for medium (or cook to desired doneness). Adjust heat to maintain oil temperature and prevent burning. Transfer cooked steaks to the wire rack to drain; keep warm in a 200°F oven while frying remaining steaks. Reserve about 2 tablespoons of pan drippings in the skillet for the gravy; if pan drippings are insufficient, add 2 tbsp butter.

Cream gravy

Make a roux

With the skillet still over medium heat and using the reserved 2 tbsp pan drippings or butter, sprinkle in 3 tbsp all-purpose flour. Whisk constantly for 1–2 minutes until the flour turns golden and smells slightly toasty, taking care not to let it burn.

Finish the gravy

Slowly whisk in 2 cups whole milk and 1/4 cup stock (if using), scraping up browned bits from the pan. Bring to a gentle simmer, whisking constantly, until gravy thickens, about 4–6 minutes. If gravy becomes too thick, thin with additional milk 1 tbsp at a time. Season with 1 tsp salt and 1 tsp coarsely ground black pepper; taste and adjust seasoning. If you prefer a smoother gravy, strain briefly through a fine-mesh sieve.

Serve

Spoon gravy generously over the warm chicken fried steaks. Garnish with 2 tbsp chopped parsley and serve with lemon wedges and optional salad bar items on the side.