The demise of 3 yolks makes the possibility of finding a good chicken fried steak pretty remote, but I have been having trouble finding an excellent "milanesa" (the south american term and I am not a huge veal fan so prefer it slightly with beef) over the past few months. This surprises me with the number of cultures that this dish appears in and how simple it is. I was even more surprised that Zafferano completely struck out for me on this (it was on the bone and rare, but batter had a strong raw flour taste). Vinny's has a good veal parm (and other veal offerings), but I think they just deal with the tomato variety.
I am probably going to try this at Tango (had it once a long time ago) for beef. For veal MCSlimJB suggested Via Matta or Metropolis, but the former is currently listing chicken milanese. Eastern Standard yay or nay? Any other recs?