Again, welcome IndyLib! This is pretty much by the book chicken fried steak so nothing to add except I like my gravy on the brown side rather than the library paste looking stuff you too often see. A little dribble of Kitchen Bouquet handles that part. Pro tip: It can also cover for some slightly burned flour!
I will mention the corn on the side. Basic can of corn, drained, (save the water), some diced bell pepper, a few tablespoons of tomato salsa, a diced fresh tomato (perhaps the last one?), a bit of diced onion, about half of an Anaheim pepper cut into rings. Mix the water drained from the corn with some chicken soup base and a little bit of corn starch. Simmer the corn, stir in the corn starch mixture to thicken the corn/peppers mix and top with some shredded cheeses. Mmm…