1 1/2 pounds beef boneless round steak or tenderized minute steaks, pound to 1/4 inch thickness (about 4)
1 tablespoon water
1 egg
2-2 1/2 cups soda cracker crumbs
1/2 teaspoon pepper
1/4 cup vegetable oil
Beat water and egg, set aside. Mix cracker crumbs and pepper. Dip steaks into egg mixture, then coat with cracker crumbs. Heat oil in 12 inch skillet over medium high heat until hot. Cook beef in oil, turning once, until brown, 6 to 7 minutes. Remove beef from skillet; keep warm. Reserve drippings for Milk Gravy. Prepare gravy and serve with steak. If mine browns too fast, I will stick it in the oven at 350 degrees to finish.
MILK GRAVY
1/4 cup flour
1/2 teaspoon salt
2 cups milk
Measure reserved drippings and add enough vegetable oil to drippings to measure 1/4 cup. Return drippings and oil to skillet. Stir in flour and salt. Cook over low heat, stirring constantly to loosen brown particles from skillet, until smooth and bubbly. Remove from heat and slowly pour milk into skillet. Heat to boiling over low heat, stirring constantly. Boil and stir one minute.