Whisk eggs and stir in milk in a shallow dish big enough to dip the meat.
Stir together seasoned flour and place in another shallow dish.
Dredge the patties in flour, shake off excess, dip in egg wash, the coat in flour again.
Heat oil 1/4 inch deep in a nonstick skillet and pan-fry patties over medium heat until golden and cooked through, then drain.
To make gravy, melt butter in a skillet then whisk in the flour and seasonings and whisk over low heat until it is the color of peanut butter.
Whisk in cold milk and continue to stir over low heat until mixture boils; boil one minute or until thickened.
Serve gravy over chicken fried steak and traditionally with potatoes.