Cut cubed steak into 4″ pieces (I cut my large pieces in half), sprinkle both sides with season salt and Musket Powder

Combine flour, crushed saltines (and more seasoning if you wish) in a gallon plastic (or paper) bag

Beat eggs and milk in bowl

One by one, shake pieces of steak to coat in plastic bag, then dip individually in egg mixture, drain, and re-coat with flour mixture in bag

Fry steaks once all coated in med-high heated oil in skillet until golden brown, flip and fry other side the same

Once meat is done, place on a rack on a foil lined baking sheet in 200 degree oven to keep crispy until time to eat

Reserve a few tablespoons of drippings from frying meat and add enough milk to fill skillet half-way. Dust a few tablespoons of flour over top and whisk until thickened over low heat. Add season salt (or table salt) to taste. Serve hot over meat and mashed potatoes.