- Rub steak with garlic and basil, then sprinkle with salt and pepper. Set aside for 30 minutes.
- Pour buttermilk into medium bowl, then in a separate bowl, combine 4 cups flour, 1 tablespoon salt, and 1 tablespoon black pepper.
- Dredge steak in flour, then dip in buttermilk, then dredge in flour again. Shake off excess flour.
- Place canola oil and butter in large skillet set over high heat.
- Cook steaks for approximately 4 minutes on each side or until golden brown.
- Remove steaks from pan and set aside.
- Remove all but ½ cup oil from pan, then add remaining ¾ cup flour and continue stirring on medium heat for 3 minutes to cook flour.
- Add chicken stock to pan, bring to boil, and then reduce heat. Add milk, 2 tablespoons black pepper, and salt to taste.
- Cook approximately 5 minutes or until thick.
- To plate, divide gravy evenly among six individual plates. Add one chicken fried steak to each. Finish with a heaping spoonful of tomato confit (recipe follows). Enjoy!
- Pre-heat oven to 350 degrees.
- Wash and dry cherry tomatoes then place on sheet tray. Place in oven and bake for 15 minutes.
- Rotate pan in oven, increase heat to 500 degrees, and bake for an additional 4 minutes.
- Remove tomatoes from sheet pan and place in large bowl, then toss with remaining ingredients.
- Season to taste with salt and pepper.
Bacon and Balsamic Reduction
- Place canola oil, shallots, and garlic in medium pot over low heat and sweat until shallots are soft and translucent.
- Increase heat to medium-high then add bacon to pot and render until halfway cooked.
- Deglaze pot with balsamic vinegar and reduce by half.
- Once vinegar reduces to thick, syrup-like consistency, remove pot from heat and add aged balsamic vinegar.
- Whisk remaining oils into balsamic base.
- Add kosher salt and white pepper to taste. This vinaigrette will remain separated and should be shaken or stirred to re-emulsify before use. For best results, let reduction sit for 24 hours.