4 cubed steaks
1/2 c. flour
1/8 tsp. pepper
3/4 c. buttermilk
1 c. crackers, finely crushed
3 tbsp. shortening
1 (10 3/4 oz.) can cream of mushroom soup
1 c. milk

If necessary pound steak to 1/4 inch thick between 2 sheets of plastic wrap. Combine flour and pepper in shallow dish. Pour buttermilk into 2nd dish. Spread crackers on plate. Dredge steaks in flour; dip into buttermilk, then into crackers, coat thoroughly.

Cook steaks in melted shortening for 2 to 3 minutes on each side until brown and cooked through. Remove and keep warm. Stir soup and milk into drippings. Bring to boil. Serve with steaks.