Chicken-fried steak katsu with milk gravy
Steaks
My chicken-fried steak recipe is pretty classic, save for the panko breading (which, for me, fries up way crispier and requires less time in the oil than the traditional 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 classic milk gravy with some pan drippings, essentially just a cowboy's version of a béchamel. The most important ingredient here for me is 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.
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