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Chicken Fried Steak With Cream Gravy

4 Tenderized beef cutlets (known in supermarkets as "cube steak")
     OR 1 round steak, with fat removed, that you've tenderized yourself
1 Egg
¼ Cup Milk
All-purpose flour
Cooking oil or melted Crisco
½ Teaspoon Salt
¼ Teaspoon Ground black pepper
¼ Teaspoon Paprika
¼ Teaspoon White pepper

Beat together the egg and milk and set aside. Mix together the salt, black
pepper, paprika and white pepper and sprinkle on both sides of beef cutlets.

Dredge the cutlets in the flour, shaking off the excess. Then dip each
cutlet in the egg/milk mixture, then back in the flour. (You're going to get
your hands messy here, so take your rings off.) Set cutlets aside on a piece
of waxed paper.

Heat the cooking oil in a large cast-iron or other heavy skillet over
medium-high heat for a few minutes. Oil should be about a half-inch deep in
the pan. Check the temperature with a drop of water; if it pops and spits
back at you, it's ready.

With a long-handled fork, carefully place each cutlet into the hot oil.
Protect yourself (and your kitchen) from the popping grease that results.
Fry cutlets on both sides, turning once, until golden brown. Reduce heat to
low, cover and cook 4 or 5 minutes until cutlets are done through. Drain
cutlets on paper towels.

Cream Gravy

After the cutlets are removed from the pan, pour off all but about 2
tablespoons of oil, keeping as many as possible of the browned bits in the
pan. Heat the oil over medium heat until hot.

Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried
steak recipe (waste not -- want not) in the hot oil. Stir with a wooden
spoon, quickly, to brown the flour.

Gradually stir in add ¾ cup milk and ¾ cup water, mixed together, stirring
constantly with the wooden spoon and mashing out any lumps. Lower heat, and
gravy will begin to thicken. Continue cooking and stirring a few minutes
until gravy reaches desired thickness. Check seasonings and add more salt
and pepper according to your taste.