A fusion of European techniques adapted to the American frontier, this dish transforms inexpensive cuts of beef into a crispy, golden treasure, exemplifying the art of breading and frying.
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Soak cube steaks in buttermilk for at least 1 hour .
Season flour with salt and pepper.
Dredge soaked steaks in the seasoned flour until well coated.
Heat oil in a skillet over medium-high heat.
steaks until golden brown on both sides, about 3-4 minutes per side.
Remove steaks and drain on paper towels before serving.
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