Here's a recipe I tried last night and it's pretty good. I used cheap frying steak, it was on offer at Morrisons so I weighed in. This steak is nearly always pretty tough when fried, so I decided to do a chicken fried steak like I've had in the States, and it was really good. The secret is giving the steak a good hiding with a tenderising mallet before you start, beat it out until it's about 1/4 to 3/8" thick and nearly twice as big as when you started, then your'e good to go. Ingredients ■3 pounds frying steak ■1-1/2 cup Whole Milk, Plus Up To 2 Cups For Gravy ■2 whole Large Eggs ■3 cups plain Flour ■Seasoned Salt or sea salt ■1/4 teaspoon Cayenne or to taste ■LOTS Of Black Pepper. Lots. ■Vegetable/Corn Oil, For Frying ■Sea Salt And Coarsely ground Pepper, For Both Meat And Gravy Preparation Instructions Begin with an assembly line of dishes for the meat: milk mixed with egg in one; flour mixed with spices in one; meat in one; then have one clean plate at the end to receive the breaded meat. Work one piece of meat at a time. Season both sides with salt and pepper, then dip in the milk/egg mixture. Next, place the meat on the plate of seasoned flour. Turn to coat thoroughly. Place the meat back into the milk/egg mixture, turning to coat. Place back in the flour and turn to coat. (So: wet mixture/dry mixture/wet mixture/dry mixture.) Place breaded meat on the clean plate, then repeat with remaining meat. Heat oil in a large frying pan over medium heat. Drop in a few sprinkles of flour to make sure it's sufficiently hot. Cook meat, two pieces at a time, until edges start to look golden brown; around 2 to 2 1/2 minutes each side. Remove to a paper towel-lined plate and keep warm. Repeat until all meat is cooked. GRAVY: After all meat is fried, pour off most of the the grease, leaving about 3 tablespoons worth in the pan and return to the heat. Sprinkle 1/3 cup flour evenly over the grease. Using a whisk, mix flour with grease, creating a golden-brown paste. Keep cooking until it reaches a deep golden brown colour. If paste seems more oily than pasty, sprinkle in another tablespoon of flour and whisk. Whisking constantly, pour in milk. Cook to thicken the gravy. Be prepared to add more milk if it becomes overly thick. Add salt and coarsely ground pepper and cook for 5 to 10 minutes, until gravy is smooth and thick. Be sure to taste to make sure gravy is sufficiently seasoned. Serve meat next to a big side of mashed potatoes and corn on the cob or veg of your choice. Pour gravy over the whole shebang! Total prep and cooking time was about 40 minutes. Regards, Ned.