Step 1

Cover both sides of the steak with plastic wrap, then lay the steak on a clean surface and pound it with a tenderizer until thin. Turn the steak over and pound the other side as well. When done, uncover the steak, season it with salt and better on both sides and set it aside. Do this with the remaining steaks as well.

Step 2

Fill a wide and shallow container with four cups of flour, and mix ¼ cup of milk and the egg in a separate bowl.

Step 3

Place a skillet with oil over medium heat — the oil is hot enough if when you sprinkle some flour into the oil, the oil sizzles.

Step 4

Dip the steaks first in flour, then in the egg and milk mixture and then in the flour once again.

Step 5

Fry the steaks until golden brown on the edges, about 3-4 minutes a side. Transfer on a paper towel-lined plate so the excess oil can drain.

Step 6

Pour the leftover cooking grease into a heatproof measuring cup, then return the skillet, without cleaning, to the stove over medium-high heat.

Step 7

Pour in a ¼ cup of the cooking grease into the skillet, then with a wooden spoon, scrape all the bits that have stuck to the bottom of the skillet.

Step 8

When hot, whisk in the ¼ cup of flour. Whisk for about two minutes, until the flour starts to brown.

Step 9

Slowly pour in the two cups of milk, and constantly whisk for about 5-7 minutes, until the gravy has started to thicken, then season the gravy with salt and pepper.

Step 10

For serving, place each steak on an individual plate, then drizzle over with the gravy.