Slice the beef, with the grain, into 1/2-inch-thick slices. Season each slice on both sides lightly with salt and pepper.
Place The Old Mill Fried Chicken Breading in a shallow dish. Place eggs in another shallow dish. Have a large sheet of wax paper and a meat tenderizing mallet ready.
Working with one at a time, dredge meat slices on both sides in breading and transfer to a 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 the bottom of a 12-inch cast iron skillet with vegetable oil; heat over medium-high heat until shimmering. Add the meat, in batches, without overcrowding the pan. Cook until golden brown on each side, about 4 minutes per side. Transfer to plates and serve with mashed potatoes and cream gravy.
Top this dish with The Old Mill Peppered Gravy made from our mix.