Crispy breaded beef chops with gravy

Ingredients:

Fried steak

• 1.3 kg beef chops (beaten top round steak)
• 1.5 cups whole milk
• 2 large eggs
• 2 cups premium flour
• 2 tsp seasoned salt
• 3/4 tsp paprika
• 1/4 tsp cayenne pepper
• 0.5 cups of rapeseed or vegetable oil
• 1 tbsp. butter
• Mashed potatoes, for serving

Gravy

• 1/3 cup premium flour
• 3-4 cups whole milk
• 0.5 tsp seasoned salt

Preparation:

1. Steak:
   
   Place shallow bowls nearby. In one, mix the milk and eggs; in another, mix the flour with seasoned salt, 1.5 teaspoons of black pepper, paprika, and cayenne pepper; and in a third, add the meat. Place another bowl on which to place the breaded meat.
2. Work with one piece of meat at a time. Sprinkle both sides with coarse salt and black pepper, then dredge in the flour mixture to coat. Place the chop in the egg mixture, coating it completely. Then dredge again in flour to coat all sides (dry mixture/wet mixture/dry mixture). Place the breaded meat on a clean plate and repeat with the remaining chops.
3. Heat the vegetable oil in a large skillet over medium heat. Add the butter. Stir in a little flour to ensure the oil is hot enough. If the oil immediately sizzles, it's ready to fry (if the flour immediately darkens, the oil is too hot). Fry the chops, 3 at a time, until the edges begin to brown, about 2 minutes per side.
4. Transfer to a paper towel-lined plate and keep warm, loosely covered with another plate or a sheet of foil. Fry all the chops.
5. Once all the meat is browned, drain the fat into a heatproof bowl. Don't wash the pan. Return it to the stovetop over medium heat. Add 1/4 cup of fat to the pan and let it heat up.
   
   Gravy:
   
   Once the fat is hot, sprinkle it evenly with flour. Using a whisk, combine the flour and fat to form a golden paste. Add more flour if the paste seems too greasy; add a little more fat if it becomes too lumpy. Continue cooking until the roux is a rich golden color.
6. Pour in the milk, whisking constantly. Season with salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5-10 minutes. Be prepared to add more milk if the gravy becomes too thick. Be sure to taste and adjust the salt if necessary.
7. Serve the meat with mashed potatoes. Pour the gravy over the chop.