In a shallow bowl, combine flour, salt and pepper. In another bowl, pladce the beaten eggs, with
a little salt and pepper. If you are using chuck, sirloin, rib eye or skillet beef stakes, cut meat into
3 in pieces, approximately. Using a meat tenderizing hammer, side of a saucer (:as i was taught,
or glass coke bottle, gently pound the beef into thin pieces. Not necessary is using veal cutlets.
Heat oil in a large heavy skillet over medium high heat. Test with flour to see if ready. Wait until
it is responding to the flour before going to the next ste\p.
Coat each piece of meat with the flour mixture then dip into egg. then back into flour mixture.;Place
meat into hot oil and cook until browned, about10 minutes on each side. Be sure the oil in not to
hot or the next step will not work.
Once all the meat is done, pour off the oil in a container to cool leaving about 2tbls of oil with dripping
in pan. Take leftover flour, about a fist full or more and sprinkle over the oil. brown to blend as in a
rouix but much lighter. Use enough flour to thicken but too much will require a lot of milk. When ready
add a cup or so of milk, simmer to blend to perferred consistency.