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Chicken Fried Steak ME’EAT with Gravy, Fried eggs & Hash Browns

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


Serves: 1 person

  • 1 Bag RollinGreens Classic Salt & Pepper ME’EAT
  • 2 cups water (Classic Salt & Pepper)
  • 2 T olive oil (Classic Salt & Pepper)
  • 1 egg (Chicken Fried Steak)
  • 1 cup flour (Chicken Fried Steak)
  • 1 cup breadcrumbs (Chicken Fried Steak)
  • ¼ t pepper (Chicken Fried Steak)
  • 2 cups fry oil (Chicken Fried Steak)
  • 2 T Butter or Olive Oil (Gravy)
  • 1 cup Flour (Gravy)
  • ¼ t salt (Gravy)
  • 1-2 cloves garlic (Gravy)
  • 8 oz. vegetable stock (Gravy)
  • 1 t butter (eggs)
  • 2 eggs
  • 1 cup chopped potatoes (frozen is fine)
  • 1 t oil
  • ¼ t Sea Salt
  • Dash of pepper



  • Add 2 cups water to a medium pot.
  • Add olive oil to water.
  • Bring to boil, once boiling, reduce heat to medium low and tear off the top of the Classic Salt & Pepper pack and add contents. Stir well.
  • Stir a few times throughout, cook for 7-10 minutes or until most of the moisture has evaporated.
  • 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.
  • Wash and dice potatoes and cook in oven or pan with a touch of oil, salt and pepper until fork tender.
  • 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 of the loose flour is incorporated.
  • Add the vegetable stock to pot or pan mixing with a whisk. Stir until the gravy is smooth. Use two cups of 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. Turn the burner to low and cover.
  • In three flat bottom bowls, or baking dishes, add: to one the egg and scramble, to the second add the flour, and to the third add breadcrumbs with a pinch of salt and pepper and mix.
  • 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 frying 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.
  • Place Chicken fried steak on serving plate.
  • 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.
  • Place eggs on serving plate and add the hash browns and pour gravy on top of chicken fried steak.

    -Enjoy Chef Ko