Crispy Chicken Fried Steak Sandwich with Spicy Aioli

1.Prepare the Spicy Aioli: In a small bowl, whisk together the mayonnaise, Sriracha, lemon juice, minced garlic, and a pinch of salt until well combined. Cover and refrigerate until ready to use.

2.Prepare the Steak Dredge: Set up a standard breading station. In a shallow dish, combine the flour, salt, pepper, paprika, and cayenne pepper. In a second shallow dish, whisk together the egg and milk.

3.Bread the Steaks: Pat the cube steaks dry. Dip each steak first into the flour mixture, ensuring it is fully coated. Next, dip it into the egg wash, allowing excess to drip off. Finally, return the steak to the flour mixture for a second, thorough coating. Press the flour onto the steak to ensure a thick, crispy crust.

4.Fry the Steaks: Heat the vegetable oil in a deep skillet or Dutch oven to 175°C (350°F). Carefully place 1-2 steaks into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, until the crust is golden brown and crispy and the steak is cooked through.

5.Drain and Season: Remove the steaks from the oil and place them on a wire rack lined with paper towels to drain excess oil. Immediately sprinkle with a little extra salt.

6.Prepare the Rolls: Slice the rolls lengthwise. If desired, lightly toast the cut sides of the rolls in a dry skillet or under the broiler for 1-2 minutes until golden.

7.Assemble the Sandwich: Spread a generous layer of the prepared Spicy Aioli on both the top and bottom halves of each roll. Layer the bottom bun with shredded lettuce and tomato slices.

8.Final Assembly: Place one crispy chicken fried steak on top of the vegetables. Top with thin slices of red onion, close the sandwich, and serve immediately.