Homestyle Chicken Fried Steak with Mashed Potatoes, Peas, and Gravy
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Homestyle Chicken Fried Steak with Mashed Potatoes, Peas, and Gravy

Homestyle Chicken Fried Steak with Mashed Potatoes, Peas, and Gravy

This Southern staple gets its name from the crunchy breading on the outside of the cutlets—it’s just like a crispy piece of fried chicken! Creamy mashed potatoes, peas, and homemade pan gravy complete this ultimate comfort food dinner.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time


serving amount

8 ounce

Steak Cutlets

¼ cup

Panko Breadcrumbs

(Contains Wheat)

12 ounce

Idaho Potato

4 ounce


1 tablespoon

Dijon Mustard

2 tablespoon


(Contains Wheat)

1 unit

Veggie Stock Concentrate

1 teaspoon

Cayenne Pepper

1 teaspoon

Garlic Powder

Not included in your delivery

1 tablespoon

Olive Oil

2 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories571 kcal
Energy (kJ)2389 kJ
Fat24 g
Saturated Fat10 g
Carbohydrate53 g
Sugar5 g
Dietary Fiber7 g
Protein36 g
Sodium488 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.



Peel and dice the potato into ½-inch cubes. Place in a medium pot with enough water to cover and a large pinch of salt. Bring to a boil and cook for 12-15 minutes, until fork tender. Drain and return to the same pot.


Bring the stock concentrate and 2 cups water to a boil in a small pot. Once boiling, and the peas and turn off the heat. Let sit.


In a small bowl, combine the panko, garlic power, and cayenne (to taste, we used ¼ teaspoon). Season with salt and pepper.

Prep the cutlets

Brush or rub a thin layer of Dijon mustard onto all sides of the steak cutlets. Season with salt and pepper. Press the panko mixture into the steak cutlets to adhere; flip and repeat on the opposite side.

Cook the steak cutlets

Heat 1 tablespoon oil in a large pan over medium-high heat. Add the steak cutlets to the pan and cook 2-3 minutes per side, until golden brown and cooked to desired doneness.

Mash the potatoes

Mash the drained potatoes with a fork or potato masher until smooth, adding a bit of the chicken stock if necessary. Season with salt and pepper. Tip: for a richer flavor, add a pat of butter to the potatoes.

Make the gravy

Drain the peas but reserve 1 cup of chicken stock. In the same pot, heat 2 tablespoons butter. Once melted, whisk in 2 tablespoons flour and cook, whisking constantly, for 1 minute. Very slowly whisk 1 cup chicken stock into the pot. Bring to a boil and whisk until thickened, about 1 minute. Season with salt and pepper.


Serve the chicken fried steak on a bed of mashed potatoes and peas with the gravy drizzled over top. Enjoy!

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