Peel and dice the potato into 1/2-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 1/4 teaspoon). Season with salt and pepper.

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.

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 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.

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!