Fried beef steak

Ingredients:

• 900 g of beef lower thigh (trim excess fat)
• 2 teaspoons coarse salt
• 1 teaspoon freshly ground black pepper
• 1 cup flour
• 3 beaten eggs
• 1/4 cup vegetable oil
• 2 cups chicken broth
• 1/2 cup milk
• 1/2 teaspoon fresh thyme leaves

Preparation:

1. Slice the meat along the grain into 1.5 cm thick pieces. Season each piece with salt and pepper on both sides. Sprinkle flour into a pie dish. Place the eggs in another pie dish. Dredge the meat in flour on both sides. Beat the meat with a tenderizer until the pieces are 0.5 cm thick. After beating, dredge the meat again in flour, then in the egg, and finally in flour again. Repeat with all the pieces of meat. Place the meat on a plate and let it rest for 10-15 minutes.
2. Preheat oven to 120°C.
   
   Pour enough vegetable oil into a 30cm (12in) sloping frying pan to completely cover the bottom. Place the pan over medium-high heat. When the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan.
   
   Sear each piece on both sides until golden brown, about 4 minutes per side. Transfer the steaks to a rack set over a small baking sheet and place in the oven. Repeat with the remaining meat.
3. Add the remaining vegetable oil, or at least 1 tablespoon, to the skillet. Stir in 3 tablespoons of the flour reserved from the breading process. Add the chicken broth and deglaze the skillet. Bring the gravy to a simmer, stirring until it begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, about 5-10 minutes. Season with salt and pepper again, if needed. Serve the steaks with the sauce.