Chicken Fried Steak & Gravy

1/2  cup		all-purpose flour
2		large egg whites, lightly beatens
1/4  cup		cornmeal
1/4  cup		cornstarch
1  teaspoon		paprika
1  lb.		cube steak, cut into 4 portions
3/4  teaspoon		sea salt, divided
1/2  teaspoon		freshly ground pepper
2  tablespoons		olive oil, divided
2  cups		water
1/2  cup		2% milk

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1.Preheat oven to 350 F. Coat a baking sheet with cooking spray.
2.Place all-purpose flour on a large plate. Place egg whites in a shallow dish. Whisk cornmeal, 1/4 cup cornstarch and paprika in another shallow dish. Season both sides of steak with 1/2 teaspoon each salt and pepper. Dredge the steak in the flour, shaking off excess; dip in the egg whites, then dredge in the cornmeal mixture.
3.Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add 2 pieces of the steak; cook until browned on both sides, turning once, 3 to 5 minutes total. Transfer the steak to the prepared baking sheet and repeat with the remaining 1 tablespoon oil and 2 pieces of steak. Transfer the baking sheet to the oven and bake until cooked through, about 10 minutes.
4.Meanwhile, add a few spoonfuls of leftover flour and brown in oil. Add water to the pan and boil over medium-high heat, stirring occasionally, until reduced to about 1 cup, 3 to 5 minutes. Stir in milk; season with the remaining 1/4 teaspoon salt and pepper. Serve the steak topped with the gravy.