Season meat with 1/4 tsp. of the salt & 1/4 tsp. of the pepper; set aside. In a shallow dish, mix flour with 1 tsp. 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 tbsp. of the fat. Sprinkle 2 tbsp. of the dredging flour into the oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of the skillet. Gradually whisk in the milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened & bubbly. Add 1/4 teaspoon salt, & 1/4 to 1/2 tsp. pepper; gravy should be quite peppery.
