1Combine 3 tablespoons flour, cornmeal, salt and pepper; set aside.
2Coat steaks with remaining flour.
3Beat egg white and water; dip steaks, then dredge in cornmeal mixture.
4In a skillet over medium-high heat, cook two steaks in 1 tablespoon oil for 5-7 minutes on each side or until crisp, lightly browned and cooked as desired.
5Remove steaks and keep warm.
6Repeat with the remaining oil and steaks.
7Meanwhile, for gravy, melt butter in a saucepan; stir in flour until well blended.
8Gradually add milk; bring to a boil over medium heat.
9Boil for 2 minutes, stirring constantly; reduce heat to medium-low.
10Add bouillon, marjoram, thyme and pepper; simmer, uncovered, for 4-5 minutes, stirring occasionally.