4 pieces of tenderized Round Steak from Woudstras
Garlic salt
Black pepper
flour for breading
2 eggs beaten
½ cup milk
oil for frying, either vegetable or canola oil
Wondra flour (regular flour will work)
Milk for gravy
salt and pepper to taste

If you have an electric frying pan, use it. Temperature control is a key in this recipe. Preheat ¼ to ½ inch oil to 375 degrees.  Place the steaks on a sheet of waxed paper and sprinkle on both sides with garlic salt and black pepper.  Beat the 2 eggs with the ½ cup milk and pour into a pie plate for dipping.  In another pie plate, put a generous amount of flour for breading.  Take each piece and dip first in the egg mixture coating both sides.  Then dip in the flour to coat both sides. Repeat.  It is this repeat part that will turn your fingers into giant dough blobs.  To partially avoid this, use a table fork which works nicely.  Carefully place the meat in the pre-heated oil and fry on each side 3-4 minutes until well browned. Turn down the heat to 300 and cover the fry pan and cook 15 – 20 more minutes until done.  Remove the meat from the pan and place on a paper-towel lined pan in a preheated 275 oven to stay warm while you make the gravy.  Sprinkle about ¼ cup Wondra flour in the leftover oil and drippings and using a whisk, scrape all the browned bits from the bottom of the pan and let the flour cook.  Then gradually add the milk and bring to a simmer.  Once this happens you will see if you need to add more milk.  Salt and pepper to taste.  If more steaks are needed, just brown the extra minute steaks a few at a time and add them all back to the pan when you turn the heat down to finish cooking.  Norm considers himself a connoisseur of chicken fried steak and declares this recipe a 10!