preheat oven to 350 degrees

Whisk together buttermilk and egg. Submerge the cube steaks in the liquid for at least 1 hour. In a separate bowl whisk together flour, corn starch, salt and white pepper.

In a large frying pan add vegetable oil and butter and turn to high heat. Remove the cube steaks from the buttermilk and coat generously in the flour mixture.

Once all the butter has melted and oil is hot add the cutlets two at a time. Lower the heat to medium high and fry on each side at least 3 minutes until browned and crispy. Remove from the heat and place on a paper towel before frying other steaks.

Place on a rack in the oven while you make your gravy.

Drain the oil from the pan, but don’t scrape it or clean it out. Add the butter to the pan and let melt over low heat (pan should already be hot from frying).

Use a wooden spoon to scrape the bits from the bottom of the pan into the butter. Add the flour and use a whisk to form a roux. Turn heat to medium and slowly cook until aromatic and darkened, about 2 minutes.

Add the heavy cream a few TBS at a time while whisking with the roux to combine. When creamy add the rest of the cream and milk and mix with either a whisk or wooden spoon. Press out any lumps. Cook until thickened, around 3-4 minutes. Add seasonings and mustard.

If too thick for your liking thin out with more milk. Remove steak from the oven and pour all over.