One of the old standbys, this was served in many of the roadside diners that catered to truck drivers. It soon became a favorite of just about everybody. Cut the steak crosswise into 4 serving pieces. Place one piece between two sheets of plastic wrap then using a rolling pin or meat pounder, pound to a 1/4-inch thickness. Repeat with the remaining pieces. In a pie plate, beat the milk and eggs together, in a second pie plate combine the flour and the seasonings together. Dip each piece of steak first into the egg mixture then into the flour mixture, coating completely. Shake gently to remove the excess flour mixture. Melt the butter in a 12-inch skillet, using medium heat, fry the steaks, two at a time, about 5 minutes on a side or until golden brown on each side. Serve with biscuits and cream gravy. Each serving without gravy contains: Cal Pro Fat Cream Gravy In a heavy-bottomed saucepan melt the butter over medium heat. As soon as the butter begins to bubble (dont let it brown), add the flour and cook together for 1 to 1 1/2 minutes. Slowly whisk the chicken stock into the butter-flour. Stick the clove into the onion an add to the sauce along with the bay leaf. Simmer for 30 minutes, stirring now and then, and skimming as needed. Remove the onion and bay leaf before using. Makes about 4 cups. Posted to MM-Recipes Digest V4 #140 by Walt Gray on May 19, 1997