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1
Special equipment: a meat mallet
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2
Place a large piece of plastic wrap on a clean surface.
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3
Place a piece of the steak on the plastic wrap and top with a second piece of plastic wrap.
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4
Using the textured side of a meat mallet, tenderize the steak until it is very thin.
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5
Flip and repeat on the other side.
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6
Repeat with the remaining pieces of meat.
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7
Season generously with salt and pepper.
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8
Set aside.
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9
Place 4 cups of the flour in a large bowl or shallow dish.
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10
Combine the eggs and 1/4 cup of the milk in a separate bowl.
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11
Heat the oil in a large skillet over medium heat.
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12
Flick some flour into the oil; when it sizzles the oil is hot enough.
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13
Dredge the steak in the flour, coating both sides and shaking off excess.
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14
Dip in the milk and then again in the flour.
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15
Fry the steak, a few pieces at a time, until the edges turn golden brown, 3 to 4 minutes per side.
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16
Transfer to a paper towel-lined plate.
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17
Pour the cooking grease into a heatproof bowl or measuring cup.
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18
Without cleaning the skillet, return it to the stove over medium-low heat.
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19
Add 1/4 cup of the drippings to the skillet, scraping up all the brown bits on the bottom of the pan with a wooden spoon.
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20
When the oil is hot, whisk in the remaining 1/4 cup flour until the flour begins to brown, about 2 minutes.
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21
Slowly add the remaining 2 cups milk, whisking constantly until the gravy begins to thicken, 5 to 7 minutes.
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22
Season with salt and pepper.
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23
Transfer the fried steak to a serving plate and drizzle with the gravy.
