Pre-heat the oven to 160°C/320°F. Heat a large frying pan/skillet and add 1-2cm (half inch) of oil.
Place the eggs and the flour in two separate bowls or dishes big enough to bread the steak. Add the spices to the flour and mix well.
Place the steak first in the flour, then dredge in egg and then again in flour, pressing down to ensure good coverage.
Fry for 4-5 minutes per side until crisp and golden.
Remove from the pan and place on a wire rack set over a baking sheet. Place in the oven to keep warm while you continue cooking the remaining steaks.
To make the gravy, pour off the excess oil and wipe out most of the flour with paper towels.
Place the pan back over the heat and add the butter. Once melted, whisk in the flour and then the chicken stock, a little at a time until the sauce is the desired consistency. Allow to simmer and thicken for a few minutes then season with salt, pepper and lemon juice.
Serve the chicken fried steak with the gravy, mashed potatoes and vegetables of your choice.