Ingredients:

oil or shortening, for frying

6 - 8 beef cutlets, tenderized (round or cube steak)

3 - 4 cups seasoned flour (flour with savory seasonings of your choice or Seasoned Flour)

3 eggs

2 cups milk

1⁄4 cup flour (cream gravy)

salt and pepper (cream gravy)

4 cups milk (cream gravy)

1 - 2 tablespoon dripping, included the cooked bits (cream gravy)

Directions:

1. 1. Heat about 1/4 -1/2 inch of oil or shortening in a frying pan. Beat eggs then combine with milk. Dredge tenderized beef cutlets in flour, then egg - milk, wash, then a second time in flour.
2. 2. Place dredged cutlets into heated oil and fry until golden, about 10 minutes. Turn steak over and cook for another 5 minutes or so until both sides are golden. Remove to a plate lined with paper towels and allow to drain.
3. 3. Time to make the gravy. Drain all but 1 - 2 tablespoons of drippings from the frying pan, leave all the cooked bits you can. Combine flour and seasonings with milk, then pour into the pan with drippings and bits. Continually stir / whisk the gravy over medium heat for 10-15 minutes, or until desired consistency. Taste and add more salt or pepper if necessary.
4. 4. Serve generously over each piece of chicken fried steak. Sop up any extra gravy with a bread or biscuit.

Bon Appetit!