Sprinkle meat tenderizer on both sides of steaks Prepare coating by mixing salt, pepper, and paprika into flour with a fork Beat eggs in a mixing bowl and stir in the milk Heat the oil/shortening at medium heat while you assemble the steaks.
If you have a large skillet you can fry more than one at a time.
Use enough oil/shortening so it covers the bottom of the skillet by 1/2 inch.
Dip each steak first in flour, then in egg&milk, then in flour, back in egg&milk, final dip in flour and then set carefully in the hot oil.
fry for about 10 min.
then turn steak over-be careful!
The steaks are heavy and you don't want to splatter hot oil everywhere!
If you have some metal tongs, they come in handy for this job, paired with a fork to lift the steak enough to get a firm grip on it.
Fry the other side for about 5 min. until golden, then use tongs/fork to lift onto a paper-toweled plate to drain.
Transfer 2-4 tbsp. grease from frying pan to sauce pot, heat at medium setting.
Make a roux by mixing 1/4 c. flour into the hot grease with a fork, cooking until golden brown.
Add milk and stir mixture often until it bubbles and thickens to your liking.