2tablespoonolive oil or organic grass-fed unsalted butter
For the Gravy
2cupsunsweetened almond milkor milk of choice
¼cupchickpea flour
1 tablespoonarrowroot starch
½tsp sea salt
½teaspoonground black pepper
Instructions
Begin with an assembly line of dishes for the meat: milk mixed with egg in one; chickpea flour mixed with spices in one; meat in one; then have one clean plate at the end to receive the breaded meat.
Work one piece of meat at a time. Season both sides with salt and pepper, then dip in the milk/egg mixture. Next, place the meat on the plate of seasoned chickpea flour. Turn to coat thoroughly. Place the meat back into the milk/egg mixture, turning to coat. Place back in the flour and turn to coat. (So: wet mixture/dry mixture/wet mixture/dry mixture.) Place coated meat on the clean plate, then repeat with remaining meat.
Heat oil in a large skillet over medium heat. Cook meat, uncrowded, until edges start to look golden brown; around 2 to 2 ½ minutes each side.
Remove to a plate and keep warm. Repeat until all meat is cooked.
After all meat is cooked, add additional chickpea flour and arrowroot starch to the same pan.
Using a whisk, mix chickpea flour with remaining drippings, creating a golden-brown paste. Keep cooking until it reaches a deep golden brown color. If paste seems more oily than pasty, sprinkle in another tablespoon of flour and whisk.
Whisking constantly, pour in milk. Cook to thicken the gravy. Be prepared to add more milk if it becomes overly thick. Add salt and pepper and cook for 5 to 10 minutes, until gravy is smooth and thick. Be sure to taste to make sure gravy is sufficiently seasoned.