Chicken-Fried Steak with Cream Gravy

From one of my new favorite magazines: Food Network Magazine. This is from the January/February 2013 issue (Volume 6, Number 1).

Cooking spray
1/4 C. all-purpose flour
1/4 C. 1% milk
1 large egg, lightly beaten
Hot sauce, to taste
3 C. cornflakes, crushed
1-1/2 tsp. salt, divided
1/2 tsp. freshly ground pepper, divided
1/2 tsp. garlic powder, divided
4 cube steaks (4 ounces each)
1 Tbsp. cornstarch
1/2 C. low-sodium beef broth
1/4 C. fat-free (or low-fat) half-and-half
Freshly ground black pepper, to taste

1. Preheat the oven to 400 degrees. Spray a rimmed baking sheet with cooking spray.
2. Pour the flour onto a dinner plate. In a shallow bowl, whisk together the milk, egg, and a few dashes of hot sauce. Place the cornflakes, seasoned with 3/4 tsp. salt, 1/4 tsp. freshly ground pepper, and 1/4 tsp. garlic powder, on a second dinner plate.
3. Season the steaks with the remaining salt, freshly ground pepper, and garlic powder. Dredge them in the flour, patting off any excess, then dip into the egg mixture, letting any excess drip off. Finally, dredge them in the crushed cornflakes, pressing lightly to help the flakes adhere.
4. Place the steaks on the prepared baking sheet. Spray the tops of the steaks lightly with extra cooking spray. Bake until cooked through, about 15 minutes.
5. Meanwhile, in a small cup, mix the cornstarch with 1 Tbsp. of the beef broth and stir until the cornstarch is dissolved. In a small saucepan, combine the cornstarch mixture with the remaining beef broth and the half-and-half. Bring to a boil over medium-high heat, stirring frequently. Let the gravy boil, stirring constantly, until thickened, about 2 minutes. Season generously with pepper and serve the steaks smothered in the gravy.

Notes: If I made this again, I would put the steaks on a rack while cooking so the bottoms would be crisp rather than getting soggy from the steak juices. Also, if the gravy becomes too thick (or lumpy), thin with additional beef broth.