Country Fried Chicken Steak with Cream Gravy

Directions

Cut the meat into ½-inch thick slices. Pound the meat with a spiked meat mallet to tenderize.

Cut each slice crosswise into 3 pieces. Place in a large bowl. Cover with water and add the salt and vinegar.

Marinate for 2 hours.

Combine the flour and pepper in a plastic bag and add the meat, (do not pat dry) 1 piece at a time, shaking to coat thoroughly.

Heat the oil in the deep fryer or deep large skillet, over medium heat, to 350℉ (180℃).

Add the meat in batches (do not crowd) and fry until light brown, about 30 seconds per side.

Drain the meat on paper towels and place it on a heated platter that has been tented with foil.

For the gravy, pour off all but 2 tablespoons of the oil in the skillet, leaving the browned bits.

Heat over medium heat and add the flour, stirring and scraping up all of the browned bits for 3 minutes.

Remove from the heat and gradually whisk in the milk. Stir in the salt and continue to whisk until thickened, about 1 minute.

Serve over the steaks and garnish with parsley just before serving.