Question: Which meet selection from a meat and three restaurant consists of a piece of steak coated with seasoned flour and pan-fried?

Context paragraphs:
Beef Wellington: Beef Wellington is a preparation of filet steak coated with pâté (often pâté de foie gras) and duxelles, which is then wrapped in puff pastry and baked.  Some recipes include wrapping the coated meat in a crêpe to retain the moisture and prevent it from making the pastry soggy.

Bukkumi: Bukkumi (부꾸미 ) is a pan-fried "tteok" (rice cake) made with glutinous rice flour or sorghum flour.  It is a flat half-moon shaped cake filled with white adzuki bean paste or mixture of toasted and ground sesame seeds, cinnamon powder, and honey.  The color varies from white to yellow, pink, or dark green.  "Bukkumi" is often coated with honey or syrup, and garnished with shredded chestnuts, jujube, or rock tripe.

Chatang: Chatang (茶汤; pinyin: chátāng; literally "tea soup") or seasoned flour mush is a traditional gruel common to both Beijing cuisine and Tianjin cuisine, and often sold as a snack on the street.  It is made from sorghum flour and/or broomcorn millet and/or proso millet flour and glutinous millet flour.  The Chinese name is figurative, not literal, as there is neither any tea nor any soup in this dish.

Enchirito: Enchirito (] ) is the trademarked name of Taco Bell's menu item of the Tex-Mex food similar to an enchilada.  It is composed of a flour tortilla filled with seasoned ground beef taco meat (with options to substitute steak or chicken), beans, diced onions, cheddar cheese, and "red sauce".

Steak au poivre: Steak au poivre (] , Quebec French pronunciation : ] ) or pepper steak is a French dish that consists of a steak, traditionally a filet mignon, coated with loosely cracked peppercorns and then cooked.  The peppercorns form a crust on the steak when cooked and provide a pungent but complementary counterpoint to the rich flavor of the high-quality beef.

Chicken fried steak: Chicken fried steak (also known as country fried steak) is an American breaded cutlet dish consisting of a piece of steak (tenderized cube steak) coated with seasoned flour and pan-fried.  It is associated with the Southern cuisine of the United States.

Kyinkyinga: Kyinkyinga is a beef kebab that is common and popular among tribes in West Africa.  In Ghanaian cuisine, it is prepared as a stew.  It is typically prepared using steak meat or liver and crusted with peanut flour.  It is prepared by marinating the meat in a chili marinade, coating it with peanut flour and then cooking it on skewers that are placed vertically in front of a fire.  The peanut flour gives them a crunchy texture, and the sweetness of the flour counterbalances the spiciness of the chili marinade.  It has been described as a staple street food.

Meat and three: In the cuisine of the Southern United States, a meat and three restaurant is one where the customer picks one meat from a daily selection of three to six choices (such as fried chicken, country ham, beef, country-fried steak, meatloaf, or pork chop ) and three side dishes from a list that may include up to a dozen other options (usually vegetables, potatoes, corn, green or lima beans, but also other selections such as gelatin, creamed corn, macaroni and cheese, and spaghetti).

Steak: A steak ( ) is a meat generally sliced across the muscle fibers, potentially including a bone.  Exceptions, in which the meat is sliced parallel to the fibers, include the skirt steak that is cut from the plate, the flank steak that is cut from the abdominal muscles, and the Silverfinger steak that is cut from the loin and includes three rib bones.  When the word "steak" is used without qualification, it generally refers to a beefsteak.  In a larger sense, there are also fish steaks, ground meat steaks, pork steak and many more varieties of steaks.

Chicken katsu: Chicken katsu (chicken cutlet (Japanese: チキンカツ , Hepburn: chikinkatsu ) ) or tori katsu (torikatsu (鶏カツ ) ) is a Japanese dish which is also popular in Hawaii.  It consists of a breaded, deep-fried chicken cutlet one to two centimeters thick that is sliced into bite-sized pieces or strips.  A butterflied chicken thigh is generally used; it is usually salted, white-peppered and dipped in a lightly seasoned flour, then dredged in a beaten egg with some Japanese sweet wine added, then coated in Japanese panko breadcrumbs before being deep fried.

Supporting paragraphs: Meat and three Chicken fried steak
Answer: Chicken fried steak