• Create your prep station by laying out the breading ingredients in three wide, flat bowls.
• In the first bowl, combine the flour with the salt and pepper.
  1 cup all purpose flour, 1 teaspoon kosher salt, 1 teaspoon pepper
• In the second bowl, beat the eggs with the cream.
  3 large eggs, 1/4 cup whipping cream
• In the third bowl, place the Panko bread crumbs.
  3 cups seasoned or unseasoned Panko bread crumbs
• Working one at a time, take a cube steak and dredge it on both sides in the prepared flour mixture.
  4 each pork cube steaks
• Next, dip that same floured cube steak into the egg mixture, coating it on both sides.
• Now dredge the cube steak into the Panko crumbs, using your fingertips to press them in a bit so they stick well.
• Place the breaded cube steak onto a parchment-lined cookie sheet while you repeat the breading process with the remaining 3 cube steaks.
• Into a 10-inch or 12-inch heavy-bottomed skillet over medium-high heat, add enough oil so that it’s about 1/4-inch deep.
• When the oil is nicely hot, add the prepared cube steaks, working 1 or 2 at a time, depending on how large your skillet is.*To know if the oil is hot enough, sprinkle a tiny bit of flour over the surface at the center of the skillet. If the flour immediately sizzles, the oil is ready!
• Cook the cube steaks about 2 minutes per side, just until each side is a deep golden brown. **Using a large fish spatula works very well for turning the cube steaks. Don’t use tongs to turn the steaks as this will usually cause them to fall apart.
• Remove the browned cube steaks from the hot oil and place onto a paper-towel lined cookie sheet. Keep the cube steaks warm in the oven set to the lowest setting, continuing to cook the remaining cube steaks.
• Serve the warm cube steaks with the dipping sauce on the side, as desired.

Make the Dipping Sauce (Optional)

• To prepare the dipping sauce, combine the mayonnaise with the ketchup until smooth.
  1/2 cup mayonnaise, 1-2 tablespoons Heinz chipotle ketchup