4 cube steaks
2 large eggs
1/4 cup milk
1 1/2 cups flour for dredging
salt and pepper
vegetable oil for frying

Pat the 4 steaks dry with paper towels. In a shallow bowl, beat together the 2 eggs and 1/4 cup milk until combined. Spread the 1 1/2 cups flour evenly on a large plate. Dip 1 steak at a time into the egg mixture, letting the excess drip off, then into the flour, shaking off any excess. Place on a baking sheet and season on both sides with salt and pepper. Prepare the remaining 3 steaks in the same manner. Heat a large heavy skillet, preferably cast iron, over moderately high heat until hot. Add 1/4 inch vegetable oil and eat until hot, almost smoking. Carefully add 2 steaks and cook for 2 minutes. Turn and cook for 2 minutes more, or until golden brown and crisp. Transfer the steaks to a large platter and keep warm. Add more oil to the skillet, if necessary, and cook the remaining 2 steaks in the same manner. Carefully pour the hot oil out of the skillet and discard it; wipe the skillet clean with paper towels.

Cream Gravy

2 tablespoons butter
1/2 cup minced scallions
1 cup milk
1/2 cup half and half
2 tablespoons flour
salt
cayenne pepper
Worcestershire sauce

In the skillet in which you cooked the steaks, melt the 2 tablespoons butter until foamy. Add the 1/2 cup minced scallions and cook, stirring, for 2 minutes. In a bowl, stir together the 1 cup milk, the 1/2 cup cream, and the 2 tablespoons flour. Add the mixture to the skillet, bring to a boil, stirring, and simmer until thickened, about 2 minutes. Add salt, cayenne, and Worcestershire sauce to taste.