Heat the oil in a heavy 9-inch cast iron skillet, to 360 degrees F. Season the steak with salt & pepper. Combine the egg with 3 tablespoons of the milk. Put 1 1/2 cups of the flour in a 1/2 Gal. zipper-lock plastic storage bag and season with salt and pepper.
Dredge the steaks in the flour, coating each piece evenly and tapping off any excess. Dip the steak in the egg wash, coating it completely and lett the excess drip off. Dredge again in the flour, shaking off any excess. Fry the steaks in the hot oil, until golden brown on each side, about 3 minutes.
Remove and drain on paper towels. Season with salt and pepper.
Milk Gravy:
Carefully pour off the oil, leaving behind about 1/4 cup along with the brown bits.Reduce heat to medium and add the remaining 3 tablespoons flour ; cook for 3 to 4 minutes, whisking constantly. Add the remaining 3 cups milk, 1/2 cup at a time, whisking constantly. Bring to a boil, then reduce the heat to medium-low. Season with salt and plenty of pepper. Cook for 8 to 10 minutes, whisking constantly. The gravy should be thick enough to coat the back of a spoon.
Serving
Suggestions
Always daddys favorite! Likes it w/ mashed taters and Green beans.
Originally Submitted
12/30/2007
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