Directions

1. Set up the dredging station.

   
   

   Set out 2 wide bowls and 1 plate. Mix the milk with the eggs in one bowl; the flour mixed with the seasonings in another. 

2. Place the meat into the milk/egg mixture, turning to coat well. Now place it back in the flour and turn to coat (you can double coat with egg and flour again if you wish). Place the breaded meat onto plate.

3. Place a large non stick or cast iron pan over medium heat. Add the oil and heat (sprinkle a little flour and it browns quickly means the temp is right) 

   Cook the meat, 1-2 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Transfer the meat to a paper towel-lined plate. Repeat with the remaining meat. 

Make the gravy

1. After all the meat is fried, place in a warm oven to keep warm. Without cleaning the frypan, keep around 1/4 cup of the pan drippings and allow it to heat up over medium heat. 

2. When the drippings are hot, add garlic and cook until lightly golden. Now sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the pan juice, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more dripping or water if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown colour.

3. Slowly pour in the milk little by little. Whisking constantly. Add the sage, salt and pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Add more milk if it becomes too thick.

4. Serve the meat hot on top of warm mashed potatoes and greens. Smother with gravy and enjoy!