Beat the steaks very well with a meat pounder (they should be almost falling apart). Dip first in the flour, then in the egg, and again in the flour. For a really crisp crust, dip again in the egg, and the flour. Heat the oil in a large frying pan (the oil should be to a depth of 1/4 inch or so). Fry the steaks in the oil until nicely browned. Remove and keep warm. Drain all but 3 Tbsp of oil from the pan, being sure to leave the crusty bits on the bottom in the pan. Add 3 Tbsp. of flour (leftover from breading the meat), and stir to make a white roux. Whisk in 1 1/2 to 2 cups of milk, and stir until the mixture loses its floury taste. Season to taste with salt and a generous amount of black pepper (the pepper flavor is important in this dish). Serve the gravy over the meat and with mashed potatoes. Kathy Pitts in Bryan, TX Posted to FIDO Cooking echo by Kathy Pitts from Dec 1, 1994 - Jul 31, 1995. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kpitts.zip