Chicken-Fried Steak with Smashed Potatoes and Peas

Wash potatoes, cut in half and place in a large stove-top pot of cold water. Bring to a full boil at high. Once boiling, reduce heat to medium.

Set timer for 15 minutes or until you can easily pierce with a knife.

Drain potatoes and mash with butter and milk.

Pour milk into a wide bottom bowl.

Combine flour, and spice, on a large piece of waxed paper.

Spray a large nonstick fry pan with cooking spray. Set at med-high heat.

Dredge meat in flour, then milk then flour and toss into hot pan.

Don’t play with the steak, let it brown thoroughly then spray the top side of beef before flipping.

Rinse peas in a colander. Place in a microwave-safe pot or casserole dish. Cover and microwave at high for 4 minutes, then let stand.

When everything is ready, stir peas and reheat for 2 additional minutes.