Cast Iron Skillet Chicken Fried Steak

In a shallow dish, steep the sliced steak in 2 cups of the milk for 1 hour.

Drain and dry with paper towels.

Season the meat with salt and pepper to taste on both sides.

Sprinkle lightly with 2 tablespoons of the flour and pound to 1/4 inch with the meat pounder.

In a shallow bowl, combine the eggs and the remaining cup of milk.

Lightly dip the meat in the egg mixture.

Dredge in the remaining flour, reserving 2 tablespoons, and dredge twice more, shaking away any excess.

In a large cast iron skillet, pour in 1 inch of oil.

Heat the oil until hot and fry the steak in batches until golden brown on each side. ( The oil will have to be changed at least once for this amount of meat.)

Continue frying until all the floured meat is cooked.

. When the meat is cooked, pour off all but 1 tablespoon of the oil.

. Off the heat, stir in 2 tablespoons flour and mix with the oil.

. Return to low heat and add the cream.

. Bring to a simmer, stirring constantly and scraping up the browned bits that cling to the bottom of the pan, until the cream thickens.

. Season to taste with salt and pepper and serve hot.

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