Chicken Fried Steak with White Pepper Gravy

• 600 g Beef steak, thin-cut steaks suitable for frying
• 90 g Plain flour
• 1 ½ tsp Fine sea salt
• 1 tsp Black pepper
• 1 ½ tsp White pepper
• 2 Egg, large
• 500 ml Whole milk
• 250 ml Vegetable oil

1. Pat the steaks dry, then tenderise them to an even thickness using a rolling pin or meat mallet. Season both sides lightly with a pinch of the salt and black pepper. Set aside while you set up the coating.
2. In a shallow bowl, mix the flour with the remaining salt, black pepper and 1 tsp of the white pepper. In a second bowl, beat the eggs with 2 tbsp of the milk until smooth. Pour the oil into a large frying pan to a depth of about 1 cm and heat to 175°C (350°F).
3. Coat each steak in the seasoned flour, dip into the egg mixture, then coat again in the flour, pressing so it adheres well. Fry in batches for 3 to 4 minutes per side until deep golden and cooked through, adjusting the heat to keep the oil steady. Transfer to a plate and keep warm while you cook the remaining steaks.
4. Carefully pour off all but about 3 tbsp of the oil from the pan, keeping the browned bits. Add 3 tbsp of the flour to the pan and whisk over medium heat for 1 to 2 minutes until the mixture turns pale golden and smells nutty. Slowly whisk in the remaining milk until smooth.
5. Simmer the gravy for 3 to 5 minutes, whisking often, until thick enough to coat the back of a spoon. Season with the remaining white pepper, and add a pinch more salt or black pepper if needed. Serve the steaks hot with the gravy spooned over.

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