Place the cube steaks into a zippered plastic bag and pour in the whole milk. Seal and jiggle around so the milk is coating the meat. Refrigerate for 1-3 hours, flipping the bag over several times.

Remove the steaks from the milk, allowing them to drip, and set on a platter. Reserve all of the milk and add to it as necessary to measure ¾ cups.

Mix the kosher salt and black pepper together, then lightly sprinkle it on both sides of the tenderized steaks. Set aside.

Whisk together the reserved ¾ cup of milk with the eggs in a shallow bowl.

Pulse the saltines, flour, and spices in a food processor until the crackers are in fine crumbs, about 8-10 pulses.

Preheat oven to 225°F. Line a baking sheet with heavy gauge aluminum foil and fit with a wire rack.

Arrange an assembly line with a shallow bowl with the egg mixture, another shallow bowl with the Saltine mixture, and finally the prepared baking tray.

Coat the steaks first in the cracker flour mixture, then the egg mixture, then once more in the cracker mixture. Place the coated steaks atop the prepared baking sheet with wire rack and let sit for 15 minutes while you heat the oil.

Add the frying oil to a large skillet and heat over medium-high heat until it's between 350-360°F on a thermometer. Reduce heat slightly and fry the steaks in the hot oil for 10 minutes. Turn the steaks carefully so as not to dislodge the breading and cook for an additional 4 to 5 minutes.

Remove to the wire rack atop the baking sheet once again. Repeat with any remaining steaks and place into the preheated low heat oven to keep warm while you assemble the sawmill gravy.

Dispose of all leftover oil, but reserve 1 to 2 tablespoons of the drippings and any cooked bits. Use a wad of paper towels to wipe the skillet mostly clean and add the reserved drippings back to the skillet.

Whisk together the flour, kosher salt, black pepper, and the milk, then pour the mixture into the skillet with the reserved drippings. Whisk constantly over medium-high heat until the gravy begins to bubble, about 10-12 minutes.

Reduce the heat to medium-low and continue to whisk until the sawmill gravy has thickened considerably. At this point, season to taste.

Garnish with fresh chopped parsley and offer a bottle of your favorite hot sauce at the table to pass. Enjoy immediately!