Instructions: * Note: Select ostrich steaks 1/2-inch thick and cut into cutlets of 3 to 4 ounces each. Place cutlets between sheets of waxed paper and, with a meat mallet, pound evenly 1/8- to 1/4-inch thick.

Sprinkle cutlets lightly on both sides with salt and black pepper and pound in gently. On a large piece of waxed paper mix together flour, 1/2 teaspoon coarse sea salt, and 1/4 teaspoon each freshly-ground black pepper and paprika. In a shallow bowl, beat together eggs and evaporated milk. Dredge cutlets in flour mixture; dip in egg mixture, letting excess drip off; and then dredge again in flour mixture.

In a heavy skillet, pour in canola or peanut oil to depth of 1/2-inch and heat to 350 degrees to 375 degrees. Fry the cutlets, turning once, until lightly browned, 30 to 45 seconds per side. Drain on paper toweling.

Pour off all but 1/2 tablespoon of the oil and deglaze skillet with 1/3 to 1/2 cup milk, cooking and stirring until smooth and slightly thickened. Pour over steaks and serve immediately.

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