Chicken Fried Steak With Cream Gravy

Directions

1. Season each steak on both sides with a healthy pinch of salt and of freshly grnd black pepper, rubbing them into the meat. One at a time, dredge the steaks into the flour, then in the egg, then in the cracker crumbs. Reserve 1/4 c. of the flour.
2. In a large heavy skillet over medium heat, hot the corn oil. Add in the steaks and cook them, turning them carefully once or possibly twice, till the meat is fully cooked through and the crumb coating is brown and crisp, 8 to 10 min total. transfer them to a platter and keep them hot.
3. Pour all but 4 Tbsp. of the fat in the skillet through a strainer and throw away it. Return any cracklings from the strainer to the skillet and set it out over low heat. Whisk the reserved 1/4 c. of flour into the fat in the skillet and cook over low heat, stirring and scraping, for 2 min.
4. Gradually whisk in the lowfat milk. Raise the heat slightly and bring the gravy to a simmer. Cook, stirring often and scraping the browned deposits from the bottom of the skillet, till the gravy has thickened, 5 to 6 min.
5. Adjust the seasoning.
6. Arrange the steaks on each of 4 plates. Spoon the mashed potatoes next to the steaks and nap both generously with gravy. Serve immediately.
7. NOTES : serve with "Perfectly lumpy mashed potatoes" and "Calico corn".