Prep

• If using round steak, pound each piece to about 1/4-inch thick with a meat mallet.
• Mix the minced garlic with the seasoned salt and half of the black pepper. Rub the mixture over both sides of each steak.
• In a shallow bowl, whisk together the eggs, milk, 1/2 teaspoon kosher salt, and the remaining black pepper.
• In a second shallow dish, combine the flour with the remaining 1/2 teaspoon kosher salt and 1/2 teaspoon seasoned salt.

Cook

• Dredge each steak in the seasoned flour, coating all sides.
• Dip the floured steak into the egg mixture, allowing the excess to drip away.
• Return the steak to the flour and press gently so the coating adheres well.
• Arrange the breaded steaks on a baking sheet in a single layer. Cover and refrigerate for at least 30 minutes.
• Heat the oven to 300°F and place a wire rack inside a rimmed baking sheet.
• Heat about 1 inch of frying oil in a large cast-iron skillet or heavy skillet until it reaches 350°F.
• Fry the steaks in batches, leaving space between each piece. Cook for 3 to 4 minutes per side until the coating is crisp and deeply golden.
• Transfer the fried steaks to the prepared wire rack and continue frying the remaining batches.
• Place the baking sheet in the oven for about 20 minutes to finish cooking and keep the steaks warm.

Assemble

• Spoon warm cream gravy over the steaks or serve it alongside.
• Serve immediately while the coating is crisp.

Cream Gravy

• Reserve 4 tablespoons of the pan drippings and place them in a saucepan over medium heat.
• Whisk in the flour and cook for about 1 minute until smooth and lightly golden.
• Gradually pour in the milk while whisking continuously to prevent lumps.
• Stir in the heavy cream and bring the mixture to a gentle simmer.
• Cook for about 3 minutes, whisking often, until the gravy thickens.
• Season with salt and plenty of black pepper before serving.