Country Fried Chicken Steak With Cream Gravy

Directions

1. Thick slices. Lb. the meat with a spiked meat mallet to tenderize. Cut each slice crosswise into 3 pcs.
2. Place in a large bowl. Cover with water and add in the salt and vinegar. Marinate for 2 hrs. Combine the flour and pepper in a plastic bag and add in the meat,
3. (don't pat dry) 1 piece at a time, shaking to coat thoroughly. Heat the oil in the deep fryer or possibly deep large skillet, over medium heat, to 350 degrees. Add in the meat in batches (don't crowd) and fry till light brown, about 30 seconds per side. Drain the meat on paper towels and place it on a heated platter which has been tented with foil.
4. For the gravy, pour off all but 2 Tbls of the oil in the skillet, leaving the browned bits. Heat over medium heat and add in the flour, stirring and scraping up all of the browned bits for 3 min. Remove from the heat and gradually whisk in the lowfat milk. Stir in the salt and continue to whisk till thickened, about 1 minute. Serve over the steaks and garnish with parsley just before serving.