Need a post-mortem on this chicken-fried steak I just made.

Didn’t golden brown up the way that the Pioneer Woman said it would; and most of the batter ended up falling off of the meat (the actual gravy itself was given up on very, very early).  Still tastes all right, but I’m wondering whether I had the pan too low (medium).  My wife suggests that I flipped the steak too soon, which is also possible.

Opinions welcome; I know people who cook comment here.

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