Chicken Fried Steak With Pan Gravy

Directions

1. Combine 1/4 c. of the flour and 1/2 tsp. of the salt, pepper and paprika on a plate; stir with a fork till well blended.
2. Coat each steak with the flour mix; lb. lightly on both sides with a rolling pin or possibly the side of a cleaver to help the meat absorb the flour. All the flour should be used.
3. Heat the oil in a skillet till very warm, 375 degrees.
4. Add in the steaks; cook till seared and well crusted on one side, about two min. Turn the steaks with tongs; cook two min more for medium.
5. Transfer the steaks to a plate lined with paper towels; keep hot.
6. Pan gravy: Pour off all but 2 Tbsp. of the veg. oil. Return the pan to medium-low heat.
7. Whisk in remaining 2 Tbsp. of the flour; cook one minute. Add in the tomato and onion. Whisk in lowfat milk; cook till thick, three min. Add in more lowfat milk if the gravy becomes too thick.
8. Season to taste with salt, pepper and paprika.
9. Spoon a little of the gravy onto plates. Top with steak. Pass remaining gravy at the table.