I use any steak about 1/2' -5/8' thin and pound with a meat mallet, the kind with the nubs sticking out, or just use cubed steak.First I dip in seasoned flour, then in an egg wash, (egg beaten with a little water) then back into the flour, Then I fry in a little oil and butter, when finished ,remove the steaks and add some seasoned flour, wisk and cook a couple minutes ,then add some milk and you will end up with a white gravy, add some salt and pepper. Most of the time i use club, or shell steaks. Also works with venison as the breading holds in the moisture and doesn' t dry them out. Hot and quick with the venison. if you need more flavor or color for the gravy add a couple drops of gravey master. (a coloring and flavor additive) comes in a little bottle.