Round steak must be pounded thin if you're using it in place of pre-tenderized cube steak; otherwise, the meat will be far too chewy. Place two pieces of plastic wrap between each steak. The steak should be pounded to a very thin consistency, less than 1/4 inch, using a rolling pin, rubber mallet, meat mallet, or empty wine bottle. Spread out the plastic wrap, which likes to wrinkle as you work, and turn the steak over frequently while you pound it. Repeat with the remaining steaks.

Salt the meat with a tiny bit of salt. Set the oven to 200 °F. Place a baking sheet in the oven with a wire rack on top. While preparing the gravy, you'll use the oven to keep the finished steaks warm and crisp.

Get two large, shallow dishes ready. Whisk the milk and eggs in the first one. Combine the flour, cayenne, salt, and garlic powder in the second. Each steak should be dredged in flour one at a time. The flour should be pressed into the steak on both sides using the heel of your hand. Shake off any excess flour before lifting the steak and covering both sides with the egg wash. After removing the steak from the egg wash and shaking off any excess, coat it once again in flour. On both sides of the steak, push the flour in once more. On a dish, set aside. the remaining steaks, and repeat.

A big frying pan should have 1/4 inch of oil covering the bottom. When you drop some flour into the oil, it should sizzle and the oil should be heated to 350°F. It's not ready if the oil doesn't sizzle; if it burns, it's too hot; lower the heat. Lay a covered steak into the hot oil one at a time. Some of the oil should be spooned over the steak using a metal spoon. The coating is then set. About 2 minutes of frying will get the steak's edges golden brown. Fry the steak for two more minutes after carefully flipping it over in the pan. Tip the steak up with a metal spatula to drain the extra oil when both sides of the steak have turned golden brown. It should be taken out of the pan and placed on the wire rack in the oven to maintain warmth. Repeat the procedure with the remaining steaks and keep them baking while you prepare the gravy.

the pan's heat should be turned off. Remove all of the grease from the pan save for 3 tablespoons. On medium heat, add 3 tablespoons of flour and whisk. Stirring continuously, cook for 4 to 5 minutes or until mixture is the colour of milk chocolate.

Add the milk and cream gradually while continually whisking until the mixture of fat and flour is uniformly smooth and a wonderful milk chocolate colour. The mixture will first congeal, but as you whisk in more liquid, it will loosen. To make gravy the correct thickness, add milk. Add more milk if you find the gravy to be too thick. Give it more time to cook if it's too thin. Add salt and a generous amount of black pepper, to taste.