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TO MAKE THE CHICKEN-FRIED STEAK: Flatten the beef out evenly with a mallet.
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Cut the meat into 8 pieces.
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In a wide bowl, stir together the milk, egg, seasoning salt, and pepper to make an egg dip.
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Dip the steaks in the egg dip, then dredge them in the flour; repeat the process.
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Cover the bottom of a large, heavy-bottomed skillet with about 1/2 inch of oil and heat over medium to medium-high heat.
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When the oil spatters after you add a few drops of water, put in your steaks.
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Flip the steaks when the juices begin to surface and the bottom is brown and cook until done, about 10 minutes total.
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TO MAKE THE CREAM GRAVY: After frying the steak, let the drippings sit until the excess browned bits settle to the bottom of the skillet.
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Pour off most of the fat, leaving about 1/4 cup and the browned bits.
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Add the 3 tablespoons flour, stirring until well mixed.
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Place the skillet over medium heat and slowly add the cold milk, stirring constantly.
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Cook until the gravy boils and thickens, about 5 minutes.
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You may need more or less milk for your desired consistency.
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Season with salt and pepper.
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Serve the steaks with the gravy.
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16
Dont.
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Any cowboy will tell you a chicken-fried steak needs to be fried up and eaten straight off the griddle.
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Some like their steaks on the rare side, but apparently no cowboy wanted to see blood on his steak.
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The late Dallas-born cowboy expert Ramon F. Adams recorded this old cowboy saying, a response to a serving of rare beef: Ive seen cows get well that was hurt worse than that.
