Begin by setting up your breading station. In a shallow dish, combine the flour, cayenne pepper, crushed saltine crackers, and 1 teaspoon black pepper.
Season both sides of the cube steaks with salt and black pepper.
In a separate shallow bowl, whisk the fresh eggs and 1½ cups of milk to create the egg mixture.
Dredge each steak in the flour mixture, dip into the egg mixture, then back into the flour mixture to coat the steaks thoroughly. Place the breaded steaks on a wire rack to rest for 10 minutes.
Preheat your oven to a warm setting. Heat the oil in a cast iron skillet over medium heat.
Carefully place the steaks into the hot oil and fry the steaks for 4 to 5 minutes on each side or until golden brown and crispy. Once cooked, place the steaks on a baking sheet in the preheated oven to keep warm.
For the gravy, leave about 2 tablespoons of leftover oil with pan drippings in the skillet. Whisk in 2 tablespoons of flour, cook for 1 to 2 minutes, then slowly add 1½ cups milk. Whisk constantly until the gravy thickens. Season with salt and pepper to taste.
Remove the steaks from the oven, and pour the creamy sawmill gravy over the steaks before serving. Garnish with parsley if desired.
