• Sprinkle the cube steaks with salt and pepper on both sides.
• In a shallow bowl, combine the heavy cream and eggs. Whisk with a fork.
• Combine the crushed pork rinds, Parmesan cheese, onion powder, garlic powder, paprika and cayenne. Spread into a thin layer on a large plate.
• In a large skillet, preferably cast iron, over medium-high heat, heat 1/4 inch of oil.
• Dip cube steak into the egg wash and then dredge in pork rind breading, coating thoroughly on both sides.
• Place into hot oil and fry until crispy and golden brown, about 3 minutes per side.

Country Sausage Gravy:

• Heat butter in a large skillet over medium heat. Once butter is melted, add sausage (crumbled if ground, slice if using sausage links). Cook until sausage is browned. Remove using a slotted spoon and set aside.
• Add onion (if using) and garlic to drippings in pan. Reduce heat to medium low and cook until onion is translucent, stirring frequently.
• Add cream, parsley and salt. Increase heat to medium and bring to a boil. Reduce heat and simmer. Once gravy begins to thicken, add sausage back into pan.
• Pour over chicken fried steak.