Chicken-Fried Steak Katsu With Milk Gravy

My chicken-fried steak recipe draws inspiration from the Southern dish, which starts with cube steak and ends with milk gravy, but also from shatteringly crunchy Japanese-style katsu. The panko breading—my go-to when frying cutlets—fries up way crispier and, in my experience, requires less time in the oil than the country-fried flour-egg-flour situation. I’ve always felt that frying at home was never worth the mess, but when you’re cooking small-scale like this, the oil feels somehow more manageable. I like to make a comforting milk gravy with the pan drippings, which blankets the crispy meat. The most important ingredient here is, for me, the nutmeg, that deep, earthy cure-all for homesickness, because it tastes of everything good and familiar: Christmas, pumpkin pie, milk gravy. Alongside mashed potatoes and finely shaved cabbage, chicken-fried steak is comfort food for when you need comfort food most.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Chicken-fried steak katsu: Season both sides of the steaks with salt, pepper, & cayenne. Set up three stations: flour, eggs (whisked with 1T milk), and panko, seasoning each with salt, pepper, & cayenne. Dip steaks in that order, ensuring that all sides, nooks, & crannies are well-coated.

Step 2

In cast-iron skillet, heat shallow layer of oil to 350°. Fry steaks in oil (2 min. per side) until lightly browned. (These cook up very quickly, so you can take them out as soon as panko changes color.)

Step 3

MILK GRAVY: Drain oil from pan, leaving behind 1 Tbsp. Stir in 1 Tbsp flour; cook (1 min.) to make a slice roux. Whisk in milk; season with salt, pepper, cayenne, & nutmeg. Cook, stirring constantly, until thickened into a lovely gravy.

Step 4

Serve with mashed potatoes & coleslaw, smothering with milk gravy. Rice is as well, too, if you don't want to bother with potatoes.

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