A classic dish from the south that continues to have its place on most diner menus. Why not dine at home and give this recipe a try. The traditional white sauce and subtle infusion of thyme and garlic in the mash. goes perfectly with the buttermilk crispy coating on the steak.
Peel potatoes and cut into golf-ball-sized pieces. Place in a large pot and cover with cool water and salt. Bring to a simmer and cook until tender and a pairing knife enters and exists without resistance.
Step 2
2
Heat a small pot with salt, pepper, milk, butter, thyme, and garlic to a light simmer then cover and remove from heat.
Step 3
3
Pound out steak cutlets if needed and cut into appropriate portion sizes.
Step 4
4
In a medium bowl, mix [Coating] In a second medium bowl, mix [eggs mixture].
Step 5
5
Dust in flour, dip in egg/milk, shake off excess liquid. Dip in flour again and shake off excess. Allow sitting while.
Step 6
6
Heat Neutral oil in a large pan over medium-high heat. Working in batches, fry the chicken fried steak until golden brown, about 6-8 minutes, flipping halfway.
Step 7
7
In a small saucepan, melt the butter over medium heat. Add flour and cook the roux for 2 minutes. Add cold milk (or stock) and whisk until simmering and thickens. Add salt, pepper and optional hot sauce, check for seasoning and adjust. Keep warm until read for use.
Step 8
8
Strain potatoes and the milk liquid, and add to the potatoes. Use either mash, food mill, or use a hand mixer to mash the potatoes. Check for seasoning and keep covered and warm until ready for use.
Step 9
9
Serve with mashed potatoes, gravy, and cooked green beans or other vegetables of choice.
