Chicken Fried Rib-Eye

• 4 thin cut rib eye steaks (about 1/3-inch thick)
• salt and pepper
• 2 cups flour
• 1 egg
• 2 tablespoons milk
• cooking oil
• 1 1/2 cups warm milk

1. Beat egg with 2 Tablespoons milk.
2. Salt and pepper all sides of meat.
3. Dredge in flour, dip in egg, then again in flour covering all the meat.
4. Let sit for 30 minutes so that the coating will stay on.
5. Fill a deep fry pot with oil and heat to 400 degrees.
6. Or if you don't have a thermometer, when the oil spits out of the pot when you drop a drop of water in the pot, it's ready.
7. I find that this is better than pan frying.
8. However, if you want to pan fry, heat about 1 inch of oil.
9. When the oil spits out of the pan when you drop a drop of water in the pan, it's ready.
10. Cook until golden brown, trying not to turn it but once, if pan frying.
11. Put in warming oven.
12. Pour out all but 2 Tablespoons of oil and add 2-3 Tablespoons of flour and make a roux.
13. Salt and pepper to taste.
14. Add 1 and 1/2 cups of warm milk.
15. Cook until smooth and thick.
16. Gravy is excellent to top off mashed potatoes as a side dish.

thin, salt, flour, egg, milk, cooking oil, warm milk

Taken from www.food.com/recipe/chicken-fried-rib-eye-102187 (may not work)