Preheat oven to 250°.
Pound meat to an even thickness, about 1/4 inch thick. Pat the steaks completely dry with a paper towel. Season both sides with your choice of seasoning.
In a shallow bowl, mix together flour, cornstarch, 1 tsp. seasoning salt, garlic powder and cayenne pepper.
In a separate shallow bowl, whisk together 2 eggs and 1/2 cup milk.
Dredge each steak in the flour mixture, shake off excess flour. Next place the steak in the egg mixture, turning over to get both sides. Then put it back into the flour mixture. The second time in the flour, press the flour mixture into the steak on both sides.
In a large cast-iron or heavy duty skillet, heat 1/4 inch of oil over medium heat. Heat the oil to 350°F or when you drop a little flour into the oil it sizzles. Adjust the heat as necessary.
For best results, fry the steaks one to two at a time, don't allow them to touch each other in the pan. Fry for 2-5 minutes per side, or until golden brown. Use kitchen tongs to carefully check the bottom before flipping. Only turn once during cooking.
When golden brown remove the steaks and set them on a paper towel lined baking sheet. Once all the steaks are fried, remove the paper towel and transfer the steaks into the preheated 250° oven, to keep them warm while you prepare the gravy.