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To prepare the steak, whisk the eggs and milk together in a bowl and set aside. Combine the flour, salt, pepper, paprika, and garlic powder in another bowl and set aside. Heat the oil in a cast-iron skillet or Dutch oven over medium-high heat until an instant read thermometer registers 350° F. Dip a cutlet into the egg wash, then in the seasoned flour. Return to the egg wash for a quick dip, then immediately to heated oil in the skillet. (Be careful, the oil will pop, spit, and hiss.) Repeat without crowding the skillet. Cook until brown, 3 to 5 minutes. Using an offset spatula, turn and cook an additional 3 minutes. Remove to a plate lined with paper towels and keep warm. Repeat with remaining ingredients. Reserve leftover oil from the skillet for the gravy.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Science-driven cooking techniques with rigorous testing
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Stainless mesh tea ball — steep loose leaf tea in any cup