In another bowl, season some flour with your favorite seasonings.
Dredge beef cutlets and dredge in the seasoned flour, making sure they are coated evenly.
Next, dip the floured cutlets into the egg-milk wash.
Coat the cutlets once again with the seasoned flour.
Once the oil in the frying pan is hot, place the dredged cutlets into the pan and fry them until they are golden brown. This should take about 10 minutes.
Turn the cutlets over and cook for an additional 5 minutes until both sides are golden brown.
Once the cutlets are cooked through, remove them from the pan and place them on a plate lined with paper towels to drain.
For the Gravy:
In the same frying pan, drain off all but 1-2 tablespoons of the drippings. Make sure to leave all the cooked bits in the pan.
In a mixing bowl, combine the flour and seasonings, and pour in the milk.
Whisk the mixture thoroughly until it is well-combined.
Heat the pan with drippings and bits over medium heat.
Pour the milk and flour mixture into the pan.
Continuously stir or whisk the gravy in the pan for 10-15 minutes or until the desired consistency is achieved.
Taste the gravy to check the seasoning and add more salt or pepper as needed.
Serve the gravy generously over each piece of chicken fried steak.