To prepare the cutlets:

1. In a frying pan over medium heat, heat 1/4 inch of oil or shortening.
2. In a shallow bowl or pie tin, sift and spread flour.
3. In a second bowl or pie tin, beat eggs and combine with milk.
4. Dredge beef cutlets in flour, then egg-milk wash, then flour again.
5. Add cutlets to heated oil and fry until golden, about 10 minutes.
6. Flip cutlets and cook for another 6-8 minutes or until golden.
7. Transfer to a paper towel-lined plate to drain.
8. Turn off the stovetop to allow the drippings to cool slightly.

To prepare the gravy:

1. Using a strainer to reserve cooked bits, drain the frying pan of all but 1-2 tablespoons of drippings.
2. In a small bowl, combine flour, seasonings and milk.
3. Pour the milk mixture into the frying pan with the drippings.
4. Continually whisk the gravy over medium heat until gravy reaches desired consistency, about 12-15 minutes.
5. Salt and pepper to taste.

To serve:

1. Smother each cutlet with a generous amount of gravy.