Chicken Fried Steak

Most people in the south (especially Texas) know how to make chicken fried steak, however there are a few people that have never truly seen it done!  It's for those people that I am posting this....

Tenderized Steak (beef, venison, turkey, etc.)
Approx. 2 cups of flour
Salt
Pepper
2 Eggs
Oil (about 1 1/2" in the skillet)

Trim excess fat off the steak and cut into single serving pieces.  If you are using turkey or venison back strap, cut into small medallions and tenderize without getting them too thick.  Heat oil on the stove in a large skillet making sure there is around 1 1/2"'s of oil in the pan.  While the oil is heating, crack the two eggs together and scramble them in a bowl.  Coat the steaks with salt, pepper, and the scrambled eggs.  Using your hands, mix the steak together well with the egg mixture.  Place the flour in another shallow pan (a pie pan works great for this).  When your oil is hot (you can tell it is by dropping a little bit of flour in the oil and it will sizzle), coat a piece of steak with the flour and place it into the oil.  Do not overcrowd your pan.  Let the steak cook for a while until it will move freely on the side that is browning.  When that happens, carefully turn it over and continue cooking the other side.  The time varies on this depending on the thickness of the meat and the temperature of the oil.  Just take your time and let the meat cook slowly but crisply!

**Side note**
If you want to make gravy, pour off all but a little bit of the oil after you've finished cooking your steak.  Add flour to the hot oil until you get a roux.  Slowly add milk and continue cooking until you reach the consistency you like.  Salt and pepper to taste.  If the gravy is too thick, just add a little more milk.