Tenderize and season the steaks

• Cut the meat into smaller portions if the pieces are large.
• Pound the steaks to a 1/4-inch thickness with a meat mallet, or use a Jaccard to tenderize them.
• Season the meat on both sides with Essence, salt and pepper.

Prepare the seasoned flour and egg wash

• Season part of the flour with Essence, salt and pepper in a bowl.
• Beat the eggs with a little milk in another bowl.

Coat the steaks

• Dip each steak in the egg wash, letting the excess drip off.
• Dredge in the seasoned flour to coat thoroughly.
• Set the coated steaks on a wire rack.

Fry the steaks

• Pour enough oil into a large skillet to come about 1/4 inch up the sides and heat it.
• Carefully lay the steaks in the hot oil and pan-fry until golden brown and crispy, turning once.
• Season with salt and pepper and rest on a wire rack.

Start the country gravy

• In the same skillet, melt the butter and add the onions.
• Sauté until soft and translucent, then season generously with black pepper and a pinch of salt.

Thicken the gravy

• Add some of the remaining flour and cook, stirring, until the raw flour taste is gone.
• Whisk in the milk and bring to a simmer, cooking until the gravy thickens.
• Adjust with more milk if too thick, or cook longer if too thin, then season with salt and black pepper.

Serve

• Spoon the mashed potatoes onto plates and pour the gravy over them.
• Top with the chicken fried steak and serve.