A Proper Texas Chicken Fried Steak

1 round steak, 1/4 inch thick,
about 1 1/2 tsp. Texas Traditions Texas Hot Salt™
3/4 cup flour
1 large egg
2 Tbs. milk
cooking oil

Remove fat and bone from the round steak. Season round steak to taste with Texas Traditions Texas Hot Salt™. Pound the meat with a meat mallet to flatten and tenderize. Place flour in a pie plate. Whip egg and milk together in another pie plate until lemony. Tear a sheet of waxed paper and put it beside the stove. Dredge the meat in the flour, then in the egg mixture then again in the the flour mixture and lay aside on the wax paper while you preheat the skillet. Heat about 1 inch of cooking oil in a 10 inch black cast iron skillet over medium high heat. Don't add meat until oil is so hot that when you flick water into the skillet with your fingertips it bounces out, screaming in protest. Slip the meat pieces into hot oil and cook until meat is golden on both sides, turning once. Now turn the fire down, add about 1 tablespoon of water, cover and steam 5 minutes. Remove to paper towels to drain. Serve with milk gravy.

Gravy: After removing meat from skillet, pour out all but 2 tablespoons of oil from the skillet. Leave any pan drippings in the skillet. Now stir in flour and cook and stir over medium heat to make a golden roux. Season with Texas Traditions Texas Hot Salt™ and pour in the milk, stirring all the while. Patiently stir it until it bubbles and thickens. Taste and adjust seasonings. Make a pool of the gravy and put the steak in it to serve.