• Whisk eggs and 2 cups mild in a bowl, reserve. Mix 2 teaspoons of the seasoning and 2 cups flour in a bowl, reserve. Heat oil in a large cast iron skillet to 350 Dredge each beef cutlet in flour dip in egg wash, let extra drip off Dredge in flour again, shake off extra flour Use LONG tongs to lower into oil Cook until golden brown avout 3-4 minutes, flip cook another 3 minutes remove with a spider, place on paper towel to drain Cook all, keep warm

Gravy

• Drain all but 3 tablespoons oil from skillet. Heat the oil over medium stir in the 1/4 cup flour, keep stirring... make a WHITE roux. Gradually add the remaining 2 cups milk, slowly . Stir until it is as thick as you like. Remove from heat season with Worcestershire, Tabasco, salt and pepper. Place a cutlet on each plate, drench with gravy. Serve with potatoes and veggie .. Now when they make it there.... they deep fry it.. I do the same at home. They also make the gravy 16, gallons at time and add roasted bone marrow to that... I have used the packaged white gravy that I get from a restaurant supply company or Sam’s as it speeds things up, Just season it up like listed above. But, this is how they listed it and I wanted to share...