Set Up the Breading Station: In a shallow bowl, mix 1 cup of flour with a pinch of salt and pepper. In another bowl, whisk together the eggs and milk until fully combined.

Coat the Steaks: Dredge each steak in the seasoned flour, then dip in the egg mixture, and finally coat again in flour for a double-crust effect. Press lightly so the coating adheres.

Heat the Oil: In a large skillet, heat about ¼ inch of vegetable oil over medium-high heat until shimmering but not smoking (around 350°F if using a thermometer).

Fry the Steaks: Carefully place the steaks in the hot oil. Fry for 3–4 minutes on each side until golden brown and crispy. Avoid overcrowding the pan; fry in batches if necessary.

Drain Excess Oil: Transfer the fried steaks to a plate lined with paper towels or a cooling rack to drain any excess oil.

Make the Gravy: In the same skillet, melt butter over medium heat. Add 3 tablespoons of flour and whisk constantly for 1–2 minutes until lightly golden. Slowly add milk, whisking constantly to avoid lumps. Simmer until thickened. Season with salt, pepper, and a pinch of cayenne.

Serve: Pour the creamy gravy over the hot chicken fried steaks. Garnish with chopped fresh parsley if desired. Serve immediately with mashed potatoes, green beans, or your favorite sides.