Begin with an assembly line of dishes for the meat; milk mixed with egg in one; flour mixed with spices in one; meat in one; Work one piece of meat at a time - Season both sides with salt and pepper, then dip in the milk/egg mixture. Place the meat on the plate of seasoned flour and turn to coat thoroughly. Place the meat back into the milk/egg mixture, turning to coat. Place back in the flour and turn to coat; place breaded meat on the clean plate and repeat with remaining meat. Heat oil in a large skillet over medium heat – once hot enough, cook meat, three pieces at a time, until edges start to look golden brown; around 2 to 2 1/2 minutes each side then remove to plate and keep warm; Repeat until all meat is cooked.

For the gravy, after all meat is fried, pour off the grease into a heatproof bowl and without cleaning the pan, return it to the stove over medium-low heat. Add 1/4 cup grease back to the pan and allow grease to heat up. Sprinkle 1/3 cup flour evenly over the grease. Using a whisk, mix flour with grease, creating a golden-brown paste. Keep cooking until it reaches a deep golden brown color. If paste seems more oily than pasty, sprinkle in another tablespoon of flour and whisk. Whisking constantly, pour in milk and cook to thicken the gravy. Be prepared to add more milk if it becomes overly thick. Add salt and pepper and cook for 5 to 10 minutes, until gravy is smooth and thick. Be sure to taste to make sure gravy is sufficiently seasoned.