Mom's Chicken Fried Steak

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• Step 1

  Fill a cast iron skillet or heavy-bottomed skillet about 1" thick with canola oil. Heat over medium high heat. It's ready when you can sprinkle a tiny bit of flour across it and it sizzles away immediately.

• Step 2

  Whisk together the eggs and 1 cup of milk in a shallow bowl. Whisk together 2 cups of flour and salt and pepper in a separate shallow bowl.

• Step 3

  Dredge the pieces of meat in the flour, then egg. Repeat the process once more.

• Step 4

  Nestle meat in the skillet and let cook on each side until it is a deep golden brown, about 6 minutes for each side. Once done, place on a cooling rack lined with paper towels. Repeat the process until all of the tenderized cube steak is gone.

• Step 5

  For the gravy, drain off all of the oil and leftover bits of flour, reserving 1/4 cup of the oil. If a lot of sediment is still leftover, wipe most of it out with a paper towel. Add 1/4 cup of oil back to the skillet and turn up to medium heat.

• Step 6

  Whisk in the 1/2 cup of flour in increments, whisking as you go. Once the roux reaches a deep, almost golden color, add the milk in increments, whisking as you go. Continue whisking for 7-8 minutes over medium heat, until it thickens up and the lumps go away. Some lumps may remain, but that's okay. Season with salt and pepper.

• Step 7

  Serve the chicken fried steak warm, with gravy poured on top.

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