What is the name of the Southern dish of breaded and fried beef steak served with white gravy?

The Southern dish of breaded and fried beef steak served with white gravy is chicken-fried steak.

It is usually made from tenderized cube steak, which is dipped in egg or buttermilk, coated in seasoned flour, and fried like chicken. The “chicken-fried” name describes the cooking technique, not the meat: the dish contains beef, traditionally an inexpensive cut such as round, chuck, or cube steak.

Chicken-fried steak is especially associated with Texas, Oklahoma, and the broader American South. It is commonly covered with cream gravy and served with mashed potatoes, biscuits, vegetables, or Texas toast. Some versions are deep-fried, while pan-fried versions may be called country-fried steak and often use brown gravy.

A common mix-up is Wiener schnitzel, which is also a breaded cutlet but is traditionally made with veal and has Austrian origins. Salisbury steak is ground beef shaped into a patty, while Beef Wellington is wrapped in pastry rather than fried.