I'd attempted chicken fried steak a while back, and it didn't quite come out the way I planned, so I threw in the towel. Considering it's Mr. FvF's favorite, though, I had to give it another whirl. On the advice of my best gal, the Almighty Lando, I picked up some minute steaks, made a quick egg bath, and tossed some salt, pepper and Mrs. Dash into some flour, and away I went.
All in all, they turned out well, but I encountered a different problem than in my first failure at this dish. Instead of the breading lumping up and coming off all over the place (double dipping is the key there - turn once in the flour mix, once in the eggy bath, then again in the flour), the actually steak started coming apart on me. Only one, though - and I took a picture of that one, because it's the mister's plate and his plate always looks better because it's fuller than mine.
Anyhow, once you have them coated, toss them in a hot, hot cast iron skillet for about 3 minutes on each side, or until the breading browns a bit and gets all crispy and delightful.
The real star of the show, never to be outdone, were the smashed red-skinned garlic rosemary potatoes. Maybe someday I'll be not-lazy enough to tell you how to make those.