Chicken Fried Steak//Pepper Gravy//Warm Sweet Potato & Wilted Arugula Salad

I absolutely love chicken fried steak. The name is ridiculous and it sits like a lead sinker in your stomach, but the combo of rich gravy with the crispy batter makes this classic irresistible. I paired the steak with a little bit of a lighter accompaniment. The salad has enough weight to feel like a real southern dinner, but not so heavy that it stays with you all day.

I'm not sure who thought it was a good idea to deep fry tough steaks, but thank God you did.

Ingredients:

• 2 Cubed Steaks, about 1/4 of an inch thick
• 2 cups flour, seasoned with salt, pepper and paprika, plus 2 tablespoons plain flour for roux
• 4 eggs
• 3 cups oil for frying
• 2 sweat potatoes, large dice
• half an onion finely diced
• 2 tablespoons cream
• 1 teaspoon balsamic vinegar
• 1 teaspoon garlic powder
• 1/3 a stick of butter
• 1 cup milk
• 1 tablespoon cracked black pepper
• 1 1/2 cups fresh arugula

For the Salad

1.  Cut the potatoes into a large dice, keep the skins on.  Preheat oven to 400
2. Finely dice half an onion. 
3. Spread evenly on a baking sheet, drizzle with oil and add salt, pepper and paprika
4. Bake at 400 for about 40 minutes or until soft/starting to brown
5. In a small tupperware container add 2 tablespoons cream, 1 teaspoon balsamic vinegar, 1 teaspoon garlic powder. Season with salt and pepper. Add lid and shake. Boom. Dressing. 
6. Once potatoes are cooked, scrape into a large bowl and while still hot add the arugula and mix well until arugula starts to wilt
7. Add dressing, mix and set aside

For the Steaks

1. In a large frying pan heat up 3 cups of oil to 350. 
2. Set up a dredging station. 
3. From left to right, set up one plate with 1 cup flour, another large dish with 4 eggs that have been beaten, and one more plate closest to the hot oil with more flour. 
4. Season the steaks with salt and pepper as you see fit. 
5. Go from left to right, first making sure there is an even coat of flour on the steaks, then dip in the egg and finally coat heavily in the seasoned flour. Shake off any excess and gently drop into the oil. Place them away from you so if any oil splashes you won't burn the living shit out of your hand. 
6. Fry that side for about 6-8 minutes until golden brown and crispy. Repeat on the other side and then do the same with the other steak. 
7. Place on a paper towel after it's cooked to drain all oil. 

For the pepper Gravy: 

1. Melt 1/3 of a stick of butter over medium heat in a medium sauce pan. If you have any leftover bacon grease use some of that as well. Makes the gravy even better. 
2. Add 2 tablespoons of flour, and cook the roux until it starts to become just a little browned.
3. Add milk in small 1/4 cup measurements until the gravy starts to thicken up.
4. Once you achieve desired thickness add 1/2 tablespoon black pepper. You can add more if you like 
5. Season with salt and a dash of garlic powder and paprika. 
6. Finish with a dash of cream. 
7. Place gravy over the steaks.