---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Country Fried Chicken Steak with Cream Gravy
  Categories: Meats, Poultry
       Yield: 8 servings
  
       3 lb Sirloin Tip Roast; *                1 x  Vegetable Oil; For Deep Fry
       1 ts Salt; To Taste                      2 tb Unbleached Flour
       1 tb White Vinegar; Distilled            1 c  Milk
       3 c  Unbleached Flour                  1/4 ts Salt
       2 tb Pepper; Freshly Ground              1 x  Parsley Sprigs
  
   ~-----------------------------CREAM GRAVY--------------------------------
   ~-------------------------------GARNISH----------------------------------
   *    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.  Place in a large bowl.  Cover with water and add
   the salt and vinegar.  Marinate for 2 hours.  Combine the 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 Tbls of the oil in the skillet, leaving
   the browned bits.  Heat over medium heat and add the 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.
  
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