1 package OLD MILL PEPPERED GRAVY MIX
1 1/2 pounds beef bottom round, trimmed
Salt and freshly ground pepper
1 1/2 cups OLD MILL FRIED CHICKEN BREADING
2 large eggs, beaten
1/4 cup vegetable oil
Prepare gravy according to package directions; keep warm.
Slice meat, with the grain, into 1/2-inch-thick slices. Season each slice on both sides lightly with salt and pepper.
Place Old Mill Fried Chicken Breading in a shallow dish. Place eggs in another shallow dish. Have ready a large sheet wax paper and a meat tenderizing mallet.
Working with one at a time, dredge meat slices on both sides in breading and transfer to sheet of wax paper. Tenderize the meat with a meat mallet until slices are 1/4-inch thick. Dredge again in breading, dip in egg and allow excess to drip back into dish; dredge again in breading. Place on a plate and let sit 10 to 15 minutes before cooking.
Cover bottom of a very large skillet with vegetable oil; heat over medium-high heat until shimmering. Add meat, in batches, without overcrowding the pan. Cook until golden brown on each side, about 4 minutes per side. Transfer to serving plates; spoon prepared Peppered Gravy Mix over chicken.
Makes 4 to 6 servings.