CHICKEN FRIED STEAK

CHICKEN FRIED STEAK 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 FOR CREAM GRAVY 1⁄4 cup flour salt and pepper 4 cups milk 1 -2 tablespoon dripping, included the cooked bits 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. 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. 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. Serve generously over each piece of chicken fried steak. Sop up any extra gravy with a biscuit.