Chicken-Fried Steak

1/2 cup plus 3 tablespoons flour
1 teaspoon salt
1 teaspoon pepper
1 (2 pound) top round steak, cut 3/4 to 1-inch thick
2 eggs, beaten
2 tablespoons plus 1/2 cup whipping cream or half-and-half
1/2 cup vegetable oil
1 cup saltine cracker crumbs, rolled fine
1 cup chicken stock

Combine the 1/2 cup flour, salt and pepper. Dust steak with seasoned flour and pound well into both sides of meat with edge of heavy plate. Cut meat into serving-size pieces.

Beat eggs with the 2 tablespoons cream.

Heat lard or oil in heavy cast iron skillet over moderately high heat. Dip floured steaks in egg mixture, then in cracker crumbs. Brown steaks well on both sides. Reduce heat to medium, cover skillet and cook 15 to 20 minutes, turning occasionally, until steaks are cooked through and tender. (Chicken fried steak should be well done, but not dry.)

Remove steaks from pan and drain on paper towels. Keep warm.

To make gravy, pour off all but 3 tablespoons fat in skillet and stir in remaining 3 tablespoons flour. Stir to remove any brown bits in bottom of pan and cook 1 to 2 minutes. Stir in remaining 1/2 cup cream to form thick paste, then add chicken stock slowly, stirring to make smooth gravy.