Chicken Fried Steak with Country Gravy and Mashed Potatoes. That’s some good eatin’! Chicken Fried Steak 1 1/2 to 2 pounds beef, such as chuck steak, round steak, cube steak, or sirloin tips, pounded thin Salt and pepper 2 1/2 cups flour Emeril’s Original Essence Salt and freshly ground black pepper 2 eggs, beaten with 2 tablespoons milk Vegetable oil for frying 2 tablespoons butter 1/3 cup minced onions 2 to 3 cups whole milk Mashed Potatoes, for serving Cut the meat into small portions if the pieces are large. Using a meat mallet, pound out the steak pieces to a 1/4-inch thickness. Use a Jaccard to tenderize it if you have one available. Alternatively, pound with the tenderizing side of a meat mallet. Season 2 cups of the flour with Essence, salt and pepper. Season the meat on both sides with Essence. Dip the steaks in the egg wash, letting the excess drip off, then dredge the steaks in the seasoned flour to thoroughly coat. Set the coated meat aside on a wire rack while you assemble remaining ingredients. Add enough oil to a large skillet to come about 1/4-inch up the sides of the pan. Heat the oil. When the oil is hot, carefully lay the steaks in the hot oil. Pan-fry the steaks for 3 to 4 minutes on each side, or until golden brown and crispy. Season with salt and pepper and set aside on wire racks while you prepare the sauce. In the same skillet, add the butter, then the onions, and sauté for 2 to 3 minutes, or until soft and translucent. Season generously with black pepper and a pinch of salt. Add 2 to 3 tablespoons of the remaining flour and continue to cook for 2 minutes, stirring. Whisk in 2 cups of the milk and bring the liquid to a simmer, cook the gravy for 3 to 4 minutes, or until any floury taste is gone. If the gravy is too thick add a little more milk and if too thin, cook a little longer. Remove from the heat and season a final time with salt and black pepper. Serve the meat with the mashed potatoes, with gravy spooned over all. Yield: 4 servings - @chefemerillagasse