RollinGreens Classic Salt & Pepper ME’EAT steak breaded and fried served with gravy, eggs & potatoes.

Serves 1 person

Ingredients

For Salt & Pepper ME’EAT

• 1 Bag RollinGreens Salt & Pepper ME’EAT
• 2 cups water
• 2 tbsp olive oil

For the Chicken Fried Steak

• 1 egg
• 1 cup flour
• 1 cup breadcrumbs
• ¼ tsp pepper
• 2 cups avocado oil

For the Potatoes

• 1 cup diced potatoes (frozen is fine)
• 1 tbsp oil
• ¼ tsp Sea Salt
• Dash of pepper

For the Gravy

• 2 tbsp Butter
• 1 cup Flour
• ¼ tsp salt
• 1-2 cloves garlic
• 8 oz. vegetable stock

For the Eggs

• 1 tsp butter
• 2 eggs

Instructions

1. For the Salt & Pepper ME’EAT, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium low.
2. Add the entire contents of the Salt & Pepper ME’EAT and stir well.
3. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
4. For the chicken fried steak, with cellophane, place two cups of cooked ME’EAT in the center of a large piece of cellophane and fold over itself to make a tight cube shape (like a thin steak).  Place another piece of cellophane over the (steak) tight for extra firmness. Place baking tray in freezer to allow to harden for ten minutes. Remove “steak” from freezer. Remove the cellophane and place into flour, then egg wash then breadcrumbs and then place back onto the baking tray and back into the freezer for 5 minutes. In a large cast iron skillet, heat to medium heat and add the avocado oil. Fill halfway up or a couple inched up the pan, just don’t overfill. Once the oil is up to temperature (325 Degrees F), Remove “steak” from freezer and place gently into oil. Cook for 2-3 minutes on each side or until golden brown color is achieved on both sides.
5. For the potatoes, dice potatoes and cook in oven or pan with a touch of oil, salt and pepper and cook until fork tender.
6. For the gravy, in a medium pot or pan, heat to medium and add the flour. Stir flour until it gets hot and starts to get golden brown. Add butter or oil and mix until all the loose flour is incorporated. Add the vegetable stock to pot or pan mixing with a whisk. Stir until the gravy is smooth. Use water if needed if gravy is too thick. Incorporate small amounts of water at a time. Chop garlic and add to the gravy. Salt to taste once you have the right consistency.
7. For the eggs, in a skillet, heat to medium, add butter and then both eggs. Reduce heat to low and cover. Cook for 2-3 minutes or until preferred hardness.
8. Place eggs on serving plate and add the hash browns and pour gravy on top of chicken fried steak.

-Enjoy Chef Ko