1 egg, slightly beaten
1/2 c. buttermilk
1/2 c. water
1 tsp. Worcestershire sauce
2/3 c. dry bread crumbs
1 1/3 c. all purpose flour
1/2 tsp. salt
1/2 tsp. black pepper
6 (4 oz.) cubed steaks
Vegetable oil
1/4 c. all purpose flour
2 c. milk
1/2 tsp. salt
1/2 tsp. pepper

Combine first 4 ingredients, mixing well. Set aside. Combine breadcrumbs and next 3 ingredients, mixing well. Dip steaks in buttermilk mixture; dredge in flour mixture. Let stand 10 minutes on paper towels. Pour oil to depth of 1/4 inch into heavy skillet. Fry steaks in hot oil (375 degrees) over medium high heat, adding oil as necessary, until browned. Remove and drain on paper towels; set aside. Pour off pan drippings, reserving 3 tablespoons in skillet. Add 1/4 cup flour to drippings; stir over medium heat until bubbly. Boil 1 minute, stirring constantly. Add 2 cups milk; cook until thickened, stirring constantly. Stir in remaining salt and pepper. Add steaks; cover and simmer 5 minutes. Yield: 6 servings.