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Season Meat With 1/4 Teaspoon Of The Salt And 1/4 Teaspoon Of The Pepper; Set Aside. In A Shallow Dish, Mix Flour With 1 Teaspoon Of The Pepper. Dredge Each Steak In Flour. Dip In Beaten Egg, Then Dredge In Flour Again. Heat Lard In A Large, Heavy Skillet Over Medium-High Heat. Fry Steaks 3 To 4 Minutes On Each Side, Or Until Golden Brown. Drain On Paper Towels. Pour Off All But 2 Tablespoons Of The Fat. Sprinkle 2 Tablespoons Of The Dredging Flour Into Oil. Cook Over Medium Heat For 1 Minute, Scraping Up Any Browned Bits From The Bottom Of Skillet. Gradually Whisk In Milk. Cook, Stirring Frequently, 3 To 4 Minutes, Or Until Thickened And Bubbly. Add 1/4 Teaspoon Salt, And 1/4 To 1/2 Teaspoons Pepper; Gravy Should Be Quite Peppery.
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