It was done in proper Southern style, thick and just barely juicy but with a perfectly-fried breading surrounding it. Little bit of salt and pepper in that breading, too, made it a flavorful surround that just refused to get soggy under a very thick gravy.
That gravy was probably its weak-point, though. While tasty, not at all runny, and having none too few pieces of their excellent bacon in it, it still lacked much punch at all. It fell prey to the role seemingly (and undeservedly) relegated to most gravy - that it be adequate to saturate or offset the dryness of the meat dish but not add anything else to it. Bollocks to that! Like sauteed mushrooms or bleu cheese butter on top of a steak it should have everything to do with enhancing that main dish. And while the gravy at Rose's Deli (between NE Broadway and Weidler) gets marks for trying it just doesn't deliver on an otherwise outstanding CFS.
