Title: Another chicken fried steak
 Categories: Main dish, Beef, Texas/s.w.
      Yield: 4 Servings
 
      1 lb Boneless beef cut
           - into 4 serving pieces
      1 c  Flour, total
      1    Egg
    1/4 c  Milk
      1 md Onion, chopped
      1 c  Chicken broth
      1 c  Heavy cream
      2 tb Fresh parsley chopped
           - (or 2 tsp. dried)
           Veg. oil to fry steaks
 
  Pound steaks to about 1/4" thickness.  Rub both sides with salt,
  pepper, paprika and garlic powder. Heat oil in a large skillet, oil
  should be about 1/4" high. Beat egg and milk together in a bowl. In
  another bowl, season the flour with salt, pepper, paprika, and garlic
  powder. When the oil is hot, dredge the steaks in the flour, then in
  the egg mixture, then back again in the flour.  Place them
  immediately in the skillet. Fry on both sides until golden brown.
  Remove and set aside. Remove most of the oil from the skillet,
  leaving behind the bits of meat etc. Reheat the oil and add the
  onion.  Cook until golden then add about 3 Tbsp. of flour, whisking
  it in.  Gradually whisk in the chicken broth scraping the bottom
  well, add a little water if it is still too thick. Bring to boil then
  add cream and parsley and cook another minute. Serve with mashed
  potatoes, corn bread, or biscuits.