Chicken-Fried Steak w/ Cream Gravy Recipe

4 cube steaks, about 5 oz. each, OR 4 pieces of round steak, of the same size, pounded
1 cup flour
Salt and freshly ground black pepper to taste
1 egg, lightly beaten
1 1/2 cups milk
1/4 cup peanut oil

If using round steak, pound the meat with a wooden or metal meat tenderizer.

Season the flour with salt and pepper. Dredge the meat in the flour mixture. Mix the egg with 1/2 cup milk. Dip the floured meat into the milk mixture and then back into the flour again.

Pan-fry meat in a large black frying pan with the oil. Brown on both sides and remove from the pan to drain on paper towels. Keep warm on a serving platter in the oven.

Drain all the remaining fat from the pan except 2 tablespoons. Stir in 2 tablespoons of the flour mixture and scrape the bottom of the pan carefully so that you remove the brown goodness left over from the frying. Using a whisk, stir in the rest of the milk and stir over medium heat until the gravy thickens. If the gravy becomes too thick for your taste, you can add some additional milk. Check the cream gravy for salt and pepper; I like lots of pepper in mine. Serve the gravy over the meat.