In a small shallow bowl beat together the eggs, 3 tablespoons of the milk, the salt, and the pepper. Place the flour ina separate shallow bowl. Alternately dip the cutlets into the egg mixture, then the flour. In a large skillet over medium-high heat, heat 1/2 inch of the oil. Add the cutlets and deep-fry until golden brown. Transfer the cutlets to paper towels to drain. Drain off all but 1/3 cup of the oil used to fry the cutlets. Add about 1/8 cup of the flour used to dredge the cutlets, and stir to make a roux. As the roux thickens and starts to bubble, gradually stir in the remaining milk. Let the mixture simmer, stirring constantly, until thickened. Season to taste. Serve the milk gravy with the cutlets.