Chicken-Fried Round Steak With Crumb Coating and Milk Gravy

Trim excess fat from steak; pound to 1/4-inch thickness. Cut steak into serving size pieces. Whisk eggs with lemon zest, and juice, salt, and pepper. Combine bread crumbs and cracker crumbs. Dip steak into egg mixture; dredge in crumb mixture. Heat the oil in a heavy skillet. It should be about 350 F. Cook steaks in the hot oil until browned and cooked through, turning once. Remove the steaks and keep warm. Pour off all but 2 tablespoons of oil and place the skillet on medium-low heat. Sprinkle 2 tablespoons of flour over the oil and cook, stirring, until the flour has lightly browned. Gradually add 1 cup of milk to the roux and continue cooking for 2 to 4 minutes, stirring constantly. Taste and adjust seasonings. Serve the steaks with the gravy.