1. Pound the beef slices thin and season with salt and pepper.
2. Coat first in flour, then in the egg beaten with milk, then in flour again.
3. Fry in plenty of hot oil until golden and crisp on both sides.
4. For the cream gravy, cook the flour in the butter, whisk in milk and simmer until thick.
5. Generously spoon the white gravy over the fried steaks.
Tip: The double coating makes the crust really crisp.
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