1. Heat about 1/4-1/2 inch of oil or shortening in a frying pan.
2. Beat the eggs then combine with the milk.
3. Dredge tenderized beef cutlets in the flour, then egg-milk wash, then a second time in the flour.
4. Place the dredged cutlets into the heated oil and fry until golden, about 10 minutes. Turn steak over and cook for another 5 minutes or so until both sides are golden.
5. Remove to a plate lined with paper towels and allow to drain.

Time to Make The Gravy:

1. Drain all but 1-2 tablespoons of drippings from the frying pan; leave all the cooked bits you can.
2. Combine the flour and seasonings with the milk, then pour into the pan with drippings and bits.
3. Continually stir/whisk the gravy over medium heat for 10-15 minutes, or until desired consistency.
4. Taste and add more salt or pepper if necessary.
5. Serve generously over each piece of chicken fried steak. Sop up any extra gravy with a biscuit.