CUT EACH STEAK INTO THREE STRIPS.
PREPARE EACH DREDGING STATION:
IN THE FIRST TRAY, WHISK TOGETHER THE FLOUR, SALT AND PEPPER.
IN THE SECOND TRAY, MIX THE EGGS AND MILK.
FOR THE THIRD TRAY, COMBINE THE FLOUR, CRACKER CRUBMS, SALT AND PEPPER.
ADD OIL TO A LARGE FRYING PAN OVER MEDIUM-HIGH HEAT. THE OIL NEEDS TO BE AT 350-370 DEGREES.
DREDGE EACH PIECE OF STEAK INTO THE FLOUR MIXTURE, THEN THE EGG WASH, FOLLOWED BY THE FLOUR-CRACKER MIXTURE.
COOK FOR 3 1/2 MINUTES ON ONE SIDE AND THEN ANOTHER 3 MINUTES ON THE OTHER SIDE.
PLACE THE COOKED STEAK ON TOP OF A COOLING RACK TO KEEP THE BOTTOM FROM GETTING SOGGY.
MAKE THE GRAVY:
REMOVE FROM THE HEAT AND ALL BUT 3 TABLESPOONS OF OIL. RETURN TO MEDIUM-HIGH HEAT AND ADD FLOUR.
WHISK TO COMBINE AND THEN ADD THE MILK ONE SPLASH AT A TIME AND WHISK IN BETWEEN EACH ADDITION.
ALLOW THE GRAVY TO GENTLY BUBBLE FOR 5-7 MINUTES UNTIL THICKENED.