Oil for frying
all the ingredients for the breading. In a small bowl, combine the breadcrumbs,
parsley, paprika, cayenne, salt, and black pepper. Set up a breading station
with the flour in one container, whisked eggs and milk in another, and the
seasoned breadcrumbs in a third.
Sprinkle both sides of the ham steak with
kosher salt and black pepper, then place it in the flour. Turn to coat. Place
the meat into the egg/milk mixture, turning to coat. Finally, place it back in
the breadcrumb and turn to coat (dry mixture/wet mixture/dry mixture). Place
the breaded meat on the clean plate, then repeat with the remaining meat.
After all the meat is fried, pour off the oil
into a heatproof bowl. Without cleaning the skillet, return it to the stove
over medium-low heat.
Add 2 Tbsp. of the oil back to the skillet with
some butter, and allow it to heat up. When hot, add the diced ham and sauté for
a few minutes to get some nice color and flavor. Add the onions and garlic and
continue to sauté until soft and nicely colored.
Sprinkle the flour evenly over the hot pan.
Using a whisk, mix the flour with the oil, creating a golden-brown paste. Add
more flour if it looks overly greasy; add a little more oil if it becomes too
pasty/clumpy. Keep cooking until the roux reaches a deep golden-brown color.
Pour in the milk, whisking constantly. Add
the salt, lemon juice, and cayenne to taste and cook, whisking, until the gravy
is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it
becomes overly thick. Be sure to taste to make sure gravy is sufficiently
Serve the chicken
fried ham with a side of mashed potatoes and gravy.
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