Country Fried Chicken Steak with Cream Gravy
Cut the meat into 1/2-inch thick slices.
Pound the meat with a spiked meat mallet to tenderize.
Cut each slice crosswise into 3 pieces.
Cover with water and add the salt and vinegar.
Combine the 3 cups of 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 degrees.
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 2 tablespoons of 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.