For the Chicken Fried Steak

1. Sprinkle the cube steaks with sea salt and black pepper on both sides.
2. In a shallow bowl, combine the heavy cream and eggs. Fork whisk.
3. Combine the pork rinds, Parmesan cheese, onion powder, garlic powder, paprika and cayenne pepper. Pour the mixture into a thin layer on a large plate. This will be your breading.
4. In a large cast-iron skillet over medium-high heat, heat 1/4 to 1/2 inch of oil.
5. Dip the cube steak into the egg wash and then dredge in the breading, coating thoroughly on both sides.
6. Drop the breaded cube steak into the oil. Fry until crispy and golden brown, about 3 minutes for each side.
7. Top with the Creamy Sausage Gravy.

For the Creamy Sausage Gravy

1. Heat the butter in a large skillet over medium heat. Once the butter is melted, add
2. the sausage (crumbled if ground, sliced if using link sausage). Cook until the sausage is browned. Using a slotted spoon, remove the sausage from the pan, retaining the drippings. Set the sausage aside.
3. To the drippings in the pan, add the onion and garlic. Lower the heat to medium-low and cook until the onion is translucent and soft. Stir often to avoid burning the garlic.
4. To the pan, add the heavy cream, parsley and sea salt. Increase the heat to medium and bring to a boil. Once the gravy begins to boil, lower the heat to low and simmer. Once the gravy begins to thicken, add the sausage back to the pan.
5. Pour the gravy over top of the Chicken Fried Steak and ENJOY!