1/2 cup vegetable oil
1 lb round steak, cut into 4 pieces
seasoned salt to taste
ground black pepper to taste
1 egg, room temperature
3 cups plus 3 tablespoons milk
1 1/2 cups plus 3 tablespoons AP flour
1/4 teaspoon Cayenne pepper, optional
To stop the meat from splattering, place the meat pieces in a large plastic bag. (Zip Lock)
Pound the meat all over till it's about 1/2 of its original thickness. Change the bag as necessary. Repeat for all 4 steaks.
Season the meat with salt and black pepper.
In a shallow bowl, beat the egg with 3 tablespoons of the milk to make an egg wash. In another shallow bowl, stir 1 1/2 cups flour with salt and black pepper.
Dredge the meat in the flour; then dip it in the egg wash; then dredge it again in the flour.
Make sure each piece is coated well in between each dipping. Gently shake off any excess.
Heat the oil in a heavy 9 inch skillet, to 360 degrees or until very hot, but not smoking.
Maintaining the heat, fry each steak in the hot oil, until it's golden brown on each side, about 3 minutes per side.
Repeat for each steak.
Maintain the same oil level, after frying each steak. Allow the oil to reheat before frying the next steak.
When removing the steaks; drain to paper towels.
Carefully pour off the oil in the skillet, leaving about 1/4 cup of oil and any of the brown bits.
Over medium heat, add the remaining 3 tablespoons flour to the oil; cook it for 4-5 minutes, stirring constantly.
Gradually add the remaining 3 cups milk, stirring constantly. Bring to a boil, then reduce the heat.
Season with salt and black pepper, and optionally add the Cayenne (red) pepper.
Simmer this for 8 to 10 minutes, stirring constantly. The gravy should be nice & thick.
If it is too thick, add water, a little at a time, to thin it.