Country Fried Steak with Country Gravy

STEAKS:
2 Tablespoons All-Purpose Flour
Teaspoon Seasoned Salt
Teaspoon Pepper
1 Egg or 2 Egg Whites
1 Tablespoon Fat-Free (Skim) Milk
9 Saltine Crackers, Finely Crushed (1/3 Cup)
2 Beef Cube Steaks (4 Ounces Each)
1 Teaspoon Canola Oil

GRAVY:
2 Teaspoons Canola Oil
1 Tablespoon All-Purpose Flour
? Cup Fat-Free (Skim) Milk
1 Teaspoon Beef Bouillon Granules
? Teaspoon Pepper

1. In shallow dish, mix 2 tablespoons flour, the seasoned salt and teaspoon pepper.  In another shallow dish, beat egg and 1 tablespoon milk with fork.  Place cracker crumbs on a sheet of waxed paper.
2. Dip beef steaks in flour mixture, coating well; shake off excess.  Dip floured beef in egg mixture, then in cracker crumbs, turning to coat completely; shake off excess.
3. In 10-inch nonstick skillet, heat 1 teaspoon oil over low heat until hot.  Cook beef in oil 10 to 12 minutes, turning once, until golden brown.  Place steaks on plate; cover to keep warm while making gravy.
4. Add 2 tablespoons oil to same skillet.  Stir in 1 tablespoon flour, scraping up brown particles.  Cook over medium-high heat 2 to 3 minutes, stirring constantly, until mixture is light golden brown.  Stir in ? cup milk, the bouillon granules and ? teaspoon pepper.  Heat over medium-high heat, stirring constantly, until mixture is boiling and thickened.  If gravy is too thick, stir in more milk, 1 tablespoon at a time, until desired consistency.  Spoon gravy over steaks.