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1
Place steaks between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using flat side of a meat mallet.
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2
Lightly pound steak, using textured side of meat mallet.
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3
Wrap tightly with plastic wrap, and chill 1hour.
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4
Combine flour and next 3 ingredients in a bowl.
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5
Wish together eggs and next 2 ingredients in a separate bowl.
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6
Sprinkle both sides of steaks with salt and black pepper.
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7
Dip steaks in egg mixture, and dredge in flour mixture, shaking off excess.
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8
Repeat procedure two more times.
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9
Fry steaks, 1 at a time, in hot oil in a nonstick skillet over med-high heat 4-6 minutes on each side or until golden.
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10
Drain on a wire rack in a jelly-roll pan.
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11
Serve with Redeye Gravy--melt butter in a large saucepan over medium heat; add bacon and cook, stirring occasionally 5-7 minutes or until done.
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12
Add ham and next 3 ingredients; saute 3-4 minutes or until onion is translucent.
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13
Decrease heat to med-low; add flour.
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14
Cook, stirring constantly, 3-5 minutes or until golden brown.
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15
Slowly whisk in milk and next 2 ingredients; bring to a boil over high heat, stirring occasionally.
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16
Decrease heat to low.
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17
Simmer, stirring often, 14-18 minutes or until thickened.
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18
Remove from heat; stir in chives and pepper.
