Begin by seasoning cube steak with kosher salt and pepper.

Coat both sides of cube steak with flour, shake off excess and set aside.

Whisk together egg, ½ cup half & half, and hot sauce thoroughly in a shallow dish. Combine flour, panko, and measured seasonings in another shallow dish.

Heat olive oil in skillet on medium-low.

Dip one pre-dredged cube steak in egg mixture, coating both sides - allow excess to dip away. Then place it into the flour mixture – pressing each steak to thoroughly coat it on both sides. Repeat twice for each cube steak. Set dredged steaks on a plate until ready to fry.

Low-fry cube steak for 2-3 minutes per side. Set fried steaks on wire rack or towel lined plate.

Using the reserved oil from frying, (add a bit more if needed) whisk in 1 tablespoon of flour to create roux. Whisk until golden brown (about 2 minutes).

Stir in remaining half & half, bring to a boil and add chicken stock. Continue to whisk until desired thickness is reached. Season with kosher salt and cracked black pepper. Pour over steak.