Chicken Fried Steak with Country Gravy

Ingredients

• ---FOR THE STEAKS---
• 4 cube or “minute” steaks, slightly pounded out
• 1 cup fried pork rinds
• 1 cup panko bread crumbs
• 2 cups plain bread crumbs
• 2 cups all-purpose flour
• 2 large eggs, beaten
• Canola oil for frying
• ---FOR THE GRAVY---
• 2 tbsp unsalted butter
• 2 tbsp all purpose flour
• 2 ½ cups 2% milk
• 2 tsp Worcestershire sauce
• 1 tbsp whole grain mustard
• Handful of fresh tarragon, chopped
• Handful of fresh chives, chopped

Directions

1. Begin by creating a breading station. To a food processor, add the pork rinds and pulse until a course meal is created. Mix ground pork rinds with panko and bread crumbs in a large bowl, adding the flour and eggs each to their own separate bowl.
2. Season steaks generously with salt and pepper. Working one at a time, dredge the steak in the flour, shaking off any excess, then the egg, then the bread crumb mixture. For a crunchier exterior, after breading the steak, place it back in the egg mixture and then the bread crumb mixture. Repeat and place the steaks on a sheet pan.
3. Fill a deep cast iron skillet a little less than half way full with canola oil. Heat to 350ºF. Working one at a time, fry the steaks fro 3-5 minutes per side, or until golden brown and crispy. Transfer steak to a sheet pan topped with a wire wrack. Place steaks in the oven at 200ºF to keep warm while you make the gravy.
4. To make the gravy, melt butter in a small sauce pot over medium-high heat. Add in the flour and cook for 2-3 minutes, or until golden, slowly add milk while continually whisking. Gently heat through until thickened. Whisk in the mustard and Worcestershire sauce. Just before serving, stir through the fresh herbs.
5. Smother fried steaks with the gravy and serve immediately.