Sunny's chicken fried steak with diced potato gravy

Sunny's chicken fried steak with diced potato gravy 1) In a medium bowl, whisk the eggs, cumin, cayenne pepper, and salt and pepper, to taste. Add the steaks, stir to coat, and let sit 10 mins. In a paper bag, combine the flour, cornstarch, a few pinches of salt and freshly ground black pepper. Remove the steaks from egg mixture and put into the paper bag. Roll the top of the bag to close, and shake until the steaks are evenly coated. This may be done in batches. Let the coated steak rest on a sheet tray lined with a rack for 10 mins.

In a deep, heavy-bottomed skillet add enough oil to reach 1 cm up the sides. Heat the oil over medium heat to 190 degrees C (when a wooden spoon inserted into the oil creates tiny bubbles, the oil is ready). Fry the steaks, in batches if necessary, flipping only once when color is golden and a poke releases no red juices, about 2 - 3 mins on each side. Remove to a serving platter and serve with diced potato gravy. For the diced potato gravy:

1) In a large straight-sided skillet heat 30 g butter over medium heat. Add the onions and garlic and saute until tender, about 3 mins. Whisk in the flour, stirring to combine with the butter. Add the bay leaf and stock and bring to a simmer. Cook until slightly thickened, then add the potatoes. Cook until the potatoes are tender and the gravy has thickened, about 8 - 10 mins. Season with salt and pepper, to taste. Stir in remaining 15 g of butter and the parsley. Serve poured over Sunny's chicken fried steak.