1 Pound steaks to an even thinness: If you are using round steak instead of the pre-tenderized cube steak, you will need to pound the steaks thin or they will be way too chewy. (Already tenderized cube steaks can also use some meat mallet attention to get more thin.)
Place each steak between two pieces of plastic wrap. Using a meat mallet, rubber mallet, rolling pin, or empty wine bottle, beat the steak until it is very thin, less than 1/4-inch.
As you beat the steak, you will want to turn over often, and spread out the plastic wrap which tends to wrinkle as you work.
2 Salt meat, warm the oven: Sprinkle a little salt over the meat. Preheat the oven to 200°F. In the oven put a wire rack over a baking sheet. This will keep the finished steaks warm and dry while you cook the gravy.
3 Dredge steaks in flour, egg, and flour again: Prepare two wide, shallow dishes such as a pyrex…