Chicken-Fried Steak with Cream Gravy

Directions

1. CUT the steaks into 4 or 6 portions, about 3 X 4 inches each. Using a meat-tenderizing hammer, pound the steaks well on both sides.
2. HEAT the shortening to a depth of 1 inch in a large skillet until about 325 degrees. In a glass pie plate, whisk the eggs together with the milk, and set aside. Place the flour in another glass pie plate and season with salt and pepper. Dip a steak in the egg mixture, and then dredge in the seasoned flour. Continue with remaining steaks.
3. PLACE the coated steaks in the heated skillet. Add as many steaks as will fill into the pan (you may have to fry the steaks in batches). When the accumulated juices on the top of each steak turn dark red, turn the steaks over to brown on the other side; they'll cook about 5 minutes on each side. Make sure the coating is well browned. When steaks are cooked, remove from the pan and drain on paper toweling . Continue to cook remaining steaks. The cooked steaks can be held on a plate in a warm oven 200 degrees, until you are ready to serve your meal.
4. MAKE THE GRAVY: Drain all but 3 tablespoons of drippings from the frying pan. Leave any browned bits of coating that may have accumulated, scraping the bottom of the pan gently to loosen them. Return the pan to medium heat. Mix the flour with the drippings, continuing to to scrape up brown bits with spoon. Once the drippings and browned bits are well combined, add the milk (I usually include any leftover egg-milk mixture in addition to the 3 cups of milk). Using a mixing spoon, stir the gravy, continually scraping up the bottom of the pan. Simmer the gravy until it starts to thicken, 10 to 15 minutes. Salt and pepper to taste. Serve the steaks with the warm gravy.