Total Calories: 267
Trim excess fat from meat. Pound meat with a meat mallet or the flat side of a heavy knife blade until meat is about 1/4 inch thick. Cut into serving-size pieces.
On a sheet of waxed paper, mix 1/3 cup flour, salt and 1/4 teaspoon pepper. Rub into both sides of meat, reserving excess.
In a shallow dish, lightly beat egg and 1 tablespoon milk until well blended. With tongs, dip floured meat pieces into egg mixture, then back into seasoned flour. Place on a wire rack to dry for 5 to 10 minutes.
In a heavy 10-inch skillet over medium-high heat, cook meat in hot oil for 3 to 4 minutes on each side or until browned. Transfer meat to a platter, cover loosely and keep warm.
Rinse browned bits from skillet and remove residue with a paper towel. Over medium heat, melt butter or margarine. Stir in 2 tablespoons flour. Cook and stir for 1 minute or until browned. Add 2 cups milk, bouillon granules and 1/8 teaspoon pepper. Stirring, bring to a boil and boil until thickened. Taste for additional seasoning.
Serve meat with mashed potatoes. Serve gravy separately.
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