This will definitely take time to prep so I recommend allowing at least an hour and a half to two hours prep time. I make sure I have all the ingredients out, measured, and ready before I start anything else. I like to use a mix of flour and seasoned bread crumbs for the breading and I triple coat it (hubby and I both prefer it that way). For anyone that's salt sensitive, omit the salt. I don't pat my cube steaks dry. Instead, I use them as is (fresh bought) or place them on a cookie rack to slightly dry before breading them (I've never had any problems doing it this way). I don't use buttermilk, I use whole milk, and, for the tartness, I add sour cream to the milk/egg mixture.
I was always told that a recipe is a guideline (in most cases) and you should mix up the seasonings/flavors to your own taste. Just make sure you keep the flour/baking powder/baking soda ratio the same. Enjoy!