Always thought meat cooked milanesa in Mexico was breaded.
Wouldn't dare submit this to the recipe hunters here!

Chicken-Fried Steak

Round steak or other cheap cut.
Flour
Salt, pepper
Vegetable oil or the used grease from the can at the back of the stove.

Beat the meat with the edge of a saucer (blue plate restaurant grade) or the back of a heavy knife. Sprinkle with salt and pepper. Cover it completely with flour (can't use too much). Fry on both sides to well-done in about 1/2 inch of hot grease.
Make the white gravy.
Look at the drippings-grease in the pan, and decide how much flour and milk is needed to thicken it. Mix flour and milk until no lumps remain. Add to pan. If gravy too thin, add more flour; if too thick add water. Stir and cook over low heat until thick and bubbling.

Serve with fries or mashed potato, cole slaw, lettuce and tomato or whatever is available. In East Texas, often served with a scoop of cooked white beans, and Wonderbread or equivalent to sop up the white gravy.

Modified with help from "White Trash Cooking," by E. M. Mickler.