In a bowl mix the flour and cornstarch seasoned with salt and pepper.
Pat cube steaks dry with a paper towel, removing as much moisture as possible. Season both sides with salt and pepper.
Heat the vegetable oil in a heavy skillet or non-stick pan over medium heat.
Coat the steaks in the flour, then dip in the egg, then place back into the flour and coat really well; pressing down to make sure the breading adheres to the steak.
Place steaks into the pan and fry for 3-4 minutes on each side or until golden brown.
Remove the steaks from the pan and drain on paper towels. Season with salt right away.
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute until it turns golden brown. Stir in the broth and milk. Simmer until it becomes thick and smooth. Taste and season with salt and pepper.
Spoon the gravy over the steak and serve with bread. Garnish with parsley.