Baked Chicken Fried Steaks & Gravy

1/4 C. all-purpose flour
2 large egg whites, lightly beaten
2/3 C. seasoned bread crumbs
1 Tbsp cornstarch,
1 tsp. paprika
2-4 dashes of hot sauce
1 pound cube steak, cut into 4 portions
3/4 tsp. kosher salt, divided
1/2 tsp. ground pepper
2 Tbsp. canola oil, divided
1 14-ounce can reduced-sodium beef broth or chicken
1 Tbsp water
1/4 cup milk

Preheat oven to 350 degrees. Coat baking sheet with cooking spray. Place all purpose flour on large plate. Place seasoned bread crumbs on separate large plate. Place egg whites in shallow dish.
Season flour with salt, pepper and paprika. Season eggs with salt, pepper and few dashes of hot sauce if desired. Season both sides of cube steaks with salt and pepper. Dredge cube steaks in the flour and shake off excess. Dip in the egg white and dredge in bread crumbs. Heat 1 Tbsp oil in large nonstick skillet over med-high heat. Reduce to med heat and brown both sides of steaks turning once, 3-5 min. total. Transfer steak to prepared baking sheet. Repreat process with other steaks. Bake until cooked through, 12-15 min.
Gravy:
Add broth to the same pan as you cooked the cube steaks in. Boil over med. heat, stirring occasionally until reduced to 1 C, 3-5 min. Whisk water and corn starch in small bowl until smooth. Remove the pan from heat and stir in corn starch mixture. Return to heat and cook, stirring until thickened. Stir in milk, salt and pepper. Serve the steaks topped with gravy.
Note: half and half can be used in place of milk but I didn't have it so the milk worked fine.
Beef stock is what recipe called for, but I didn't have any and chicken stock worked fine.
Makes 4 servings

--Bethie