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