Chicken Fried Steak

Chicken fried steak is the breaded beef cutlet of the American South, smothered in a creamy, peppery white gravy.

The meat and the coating

1. Pound the beef slices thin, then salt and pepper them.

2. Toss them first in flour, then in egg beaten with milk, and finally in flour again – the double coating gives the crisp crust.

3. Fry both sides golden and crisp in plenty of hot oil, then lift them onto paper towel.

The cream gravy

4. Fry flour in the butter, gradually pour in milk, and cook it thick and smooth, stirring constantly.

5. Ladle the white gravy generously over the fried slices and serve immediately.

Tip: Pepper the gravy generously – that is what gives it its characteristic flavour.