Combine eggs, and beat them together with a fork until mixed well.
Place flour in a shallow bowl, and generously season it with salt and pepper.
Dip the steaks, one by one in the egg and then drag through the flour until well coated on both sides. For thicker coating, do these two steps twice.
Pour oil into a heavy skillet with a lid. Heat the oil over medium-high heat for about one minute, then add as many of the steaks that fit comfortably in the pan. The oil should only be deep enough to cover half the thickness of the meat. Brown the meat on each side until crispy and brown.
For country gravy, add flour and milk to drippings and cook over medium heat until thickened.
For fancy country gravy:
1/2 cup minced onion
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups fat-skimmed chicken broth
1/2 cup whipping cream
1/4 cup dry white wine
pan drippings and black pepper to taste
1. In a 10- to 12-inch frying pan over medium-high heat, frequently stir onion in butter until onion is limp and pale gold, about 5 minutes. Add flour and stir until golden, about 2 minutes.
2. Remove pan from heat. Gradually whisk in broth, cream, and wine until smooth. Return to high heat and stir until boiling. Reduce heat; simmer gently, stirring often, until mixture is reduced to about 2 cups, about 10 minutes.
3. Skim fat from drippings and discard. Scrape juices and any browned bits into gravy; turn heat to high and stir until boiling vigorously. Pour into a gravy boat or small serving bowl.