1. Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again.
2. Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.
3. Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.
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|Serving Size: 1 Serving (275g)|
|Recipe Makes: 4|
|Calories from Fat: 360 (61%)|
|Amt Per Serving||% DV|
|Total Fat 40g||53 %|
|Saturated Fat 15.6g||78 %|
|Monounsaturated Fat 17g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 358.4mg||110 %|
|Sodium 477.4mg||16 %|
|Potassium 573mg||15 %|
|Total Carbohydrate 21.8g||6 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 20.7g|
|Protein 33.6g||48 %|
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Calories per serving: 589
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