Wrap steak pieces separately in plastic wrap and place them on a flat surface. Use the spiked side a meat mallet to tenderize and flatten the steaks into ¼-inch thick pieces.
Unwrap steaks and sprinkle both sides with salt and pepper. Set aside.
In al bowl, stir together almond flour Parmesan cheese, onion powder, garlic powder, paprika, and cayenne pepper. Transfer mixture to a large plate in a thin, even layer.
Dip the steaks into the beaten eggs until coated. Press steaks into the almond flour mixture, rotate and press the other side to coat. Repeat for remaining steaks.
Add enough oil to coat the bottom of a large skillet or non-stick pan. Heat to medium heat, before the smoking point. Add steaks and fry until crisp and brown, about 3 minutes on each side.
Remove from heat and serve with prepared gravy and fresh parsley.
Melt butter in a small saucepan over medium-low heat. Stir in garlic and cook 1–2 minutes, until fragrant.
Stir in heavy cream, mustard, salt, and pepper. Bring to a low boil, then simmer 2–3 minutes until thickened slightly.
To enjoy the chicken fried steak while they are the most crisp: Start the gravy before or while you are making steaks. Once ready, leave on the lowest heat setting to keep warm. It’ll be ready as soon as the steaks are.
If allergic to nuts, substitute almond meal with ground pork rinds.
Wrapping the steaks in plastic wrap prevents liquids or small pieces from getting on your working surface.
Using the spiked side of a meat mallet helps tenderize the meat. The opposite will still flatten, but the meat will be tougher.
Light olive oil is great for cooking, but you can substitute your preferred oil for frying.
If steaks don’t all fit into the pan, fry in 2 batches.