4 cube steaks, 4-5 oz. each
3 eggs, beaten
1 c. flour mixed with salt and 1 tsp. pepper
1-2 c. vegetable oil
1 c. milk
Salt and pepper to taste

Dip steaks in eggs, dredge each piece thoroughly in flour and pepper mixture. Return to eggs; return to flour again.

Heat oil in heavy skillet until very hot, but not smoking, 360-375 degrees. Use enough oil to have 1/2 inch in skillet. Put steaks in oil, cook 6-8 minutes until golden brown on bottom. Turn, and cook 3-4 minutes. Remove steaks from oil with a slotted spoon and put on paper towels to drain.

GRAVY: Pour off all but 2 tablespoons oil. Return skillet to heat. Sprinkle 2 tablespoons of remaining flour in oil, stirring constantly for a full minute, scraping up browned bits of crust from bottom of skillet. Add milk, a little at a time. Continue cooking and stirring until gravy is thick. Salt and pepper to taste. Makes 4 servings.