2 lbs. top round steak, cut 3/4 to 1 inch thick
1/2 c. flour
1 tsp. each salt & pepper
2 eggs, beaten
2 tbsp. cream
1/2 c. oil
1 c. cracker crumbs, fine
3 tbsp. flour
1/2 c. cream
1 c. chicken broth or stock

Mix flour, salt and pepper together and pound into both sides of meat with a heavy plate. Cut into serving size pieces. Beat eggs together with 2 tablespoons cream. Heat a heavy skillet, (preferably a cast iron one) add 1/2 cup of oil. Dip steaks in egg and then cracker crumbs and brown in heated oil. Cook for about 20 minutes, turning as necessary, until cooked and tender. Remove and drain on brown paper bag. Remove all but a little fat from skillet. Add 3 tablespoons flour. Stir, until smooth and add cream to make thick paste. Add chicken stock slowly to make a smooth gravy.