Combine egg, buttermilk and milk. Combine the flour and seasonings. Dip steak into flour mixture then egg mixture and then again into the flour mixture. Place in a single layer on a plate and refridgerate for 30mins. This helps keep coating on the meat. Preheat oil in frying pan and shallow fry the steaks till golden brown, then turn and fry on the other side. Drain on paper towel. Traditionally, the chicken fried steaks are served with mash and a gravy. If steaks are too thick, use a meat mallet (or rolling pin) to tenderise and flatten. Or get your butcher to slice your fillets into minutes!