beat together the egg and milk and set aside.mixed together the salt, black pepper, paprika and white pepper and sprinkle on both sides of beef cutlets.

dredge the cutlets in the flour, shaking off the excess. Then dip each cutlet in the egg/milk mixture, then back in the flour. set cutlets aside on a piece of waxed paper.

heat cooking oil in a large cast iron skillet over medium heat for a few minutes. oil should be about a half inch deep in the pan. check the temperature with a drop of water if it pops and spitts back at you it's ready.

with a long handled fork carefully place each cutlet into the hot oil. fry cutlets on both sides, turning once until golden brown. reduce heat to low, cover and cook 4 or 5 minutes until cutlets are done through. drain cutlets on paper towels

CREAM GRAVY: after the cutlets are removed from the pan, pour off all but about to tablespoons of oil, keeping as many as possible at the brown bits in the pan. heat the oil over medium heat until hot.

sprinkle 3 tablespoons of flour (use the leftover flour from the chicken fried steak recipe) in the hot oil. stir with a wooden spoon, quickly, to brown the flour.

gradually stir in 3/4 cup milk and 3/4 cup water, mixed together, stirring constantly with the wooden spoon and mashing out any lumps. lower heat, and the gravy will begin to thicken. continue cooking and stirring a few minutes until gravy reaches desired thickness. check seasonings and add more salt and pepper according to your taste.