1 round steak, cut 1/2 inch thick (about 1 lb.)
2 lg. eggs
2 tbsp. milk
1/4 c. all-purpose flour
Salt and freshly ground black pepper to taste
2 tbsp. butter
Cream Gravy (recipe below)

Cut steak crosswise into 4 pieces. Place one piece between two sheets of plastic wrap. Using rolling pin or meat pound, pound to 1/4 inch thickness. Repeat with remaining pieces. In pie plate, beat eggs with milk; in second pie plate, combine flour, salt, and pepper. Dip each piece of steak first into egg mixture, then into flour mixture to coat completely. Shake gently to remove excess flour. In 12 inch skillet over medium heat, melt butter. Add steaks, two at a time. Cook about 5 minutes on each side until golden. Serve with Cream Gravy. Makes 4 servings.

Per serving without gravy: 333 calories, 27 grams protein, 21 grams fat, 8 grams carbohydrate.

Cream Gravy: In small saucepan over medium low heat, melt 2 tablespoons butter. Stir in 2 tablespoons all-purpose flour until blended and smooth. Gradually add 1 cup milk, 1/2 teaspoon instant chicken flavor bouillon, and 1/2 teaspoon freshly ground black pepper; bring to boil, stirring constantly. Reduce heat to low; cook 3 to 5 minutes, stirring frequently until mixture is smooth and slightly thickened. Makes about 1 cup.

Per 1/4 cup serving: 107 calories, 3 grams protein, 8 grams fat, 6 grams carbohydrate.