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STEAKS:.
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Beat together the egg and milk and set aside.
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Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of beef cutlets.
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Dredge the cutlets in the flour, shaking off the excess.
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Then dip each cutlet in the egg/milk mixture, then back in the flour. (You're going to get your hands messy here, so take your rings off.)
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Set cutlets aside on a piece of waxed paper.
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Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes.
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Oil should be about a half-inch deep in the pan.
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Check the temperature with a drop of water; if it pops and spits back at you, it's ready.
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With a long-handled fork, carefully place each cutlet into the hot oil.
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Protect yourself (and your kitchen) from the popping grease that results.
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Fry cutlets on both sides, turning once, until golden brown.
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Reduce heat to low, cover and cook 4 or 5 minutes until cutlets are done through.
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Drain cutlets on paper towels.
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CREAMY GRAVY:
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After the cutlets are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan.
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Heat the oil over medium heat until hot.
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Sprinkle flour in the hot oil.
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Stir with a wooden spoon or whisk, quickly, to brown the flour.
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Gradually stir in milk and water, mixed together, stirring constantly with the wooden spoon or whisk and mashing out any lumps.
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Lower heat, and gravy will begin to thicken.
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Continue cooking and stirring a few minutes until gravy reaches desired thickness.
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Check seasonings and add more salt and pepper according to your taste.
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http://www.texascooking.com/recipes//texascfs.htm.
