For the steaks:
2 large eggs
1/4 cup milk
1 1/2 cups flour for dredging
4 round steaks (about 1 pound), cut as for bracciole, about 1/4 inch thick
Salt and pepper
Vegetable oil for frying
For the Gravy:
2 tablespoons butter
1/2 cup minced scallions
1 cup milk or low-sodium chicken broth
1/2 cup half-and-half
2 tablespoons flour
Cayenne pepper
Worcestershire sauce


1. Make the steaks: In shallow bowl, beat eggs with milk. On large plate, spread flour in an even layer.
2. Pat steaks dry with paper towels. Dip each into egg mixture, letting excess drip off, then into flour, shaking off any excess. Place steaks on a baking sheet or large plate and season on both sides with salt and pepper.
3. Heat large, heavy skillet, preferably cast iron, over moderately high heat until hot. Add enough vegetable oil to measure 1/4 inch and heat until almost smoking. Carefully add 2 steaks at a time and cook on each side until golden brown, about 2 minutes per side. Transfer to large platter and keep warm. Add more vegetable oil to skillet, if necessary, to cook the second batch.
4. Make the gravy: Carefully pour hot oil out of the skillet and wipe clean with paper towels. Melt butter until foamy. Add scallions and cook, stirring, for 2 minutes.
5. In large jar with a lid, milk or chicken broth, half-and-half and flour. Add to skillet and bring to a boil, stirring. Lower heat and simmer until thickened, stirring constantly, about 2 minutes. Add salt, cayenne, and Worcestershire sauce to taste. Pour cream gravy over steaks and serve immediately.

Comfort food of the highest order. If your pan gravy is lumpy, give it a whirl in the blender (leave the top very slightly ajar so that steam can escape) or pass it through a strainer.

Chicken Fried Steaks
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