Begin by tenderizing the cube steaks to an even thickness, about 1/2 inch, using a meat mallet. Pat each steak dry with paper towels.

Create a three-bowl setup on your countertop. Combine seasoned flour in the first bowl, whisk together eggs and milk in the second bowl, and have a bowl with more seasoned flour for double-dipping.

Coat each steak in the seasoned flour, dip into the egg mixture ensuring complete coverage, then return to the flour for a second coating.

Heat about 1/2 inch of oil in a skillet over medium-high heat to approximately 350°F. Fry the breaded steaks for about 3-4 minutes on each side until golden brown.

Leave about 2 tablespoons of drippings in the skillet. Whisk in an equal amount of flour to create a roux, cooking for about a minute. Gradually add milk, stirring until the gravy thickens.

Plate the crispy Chicken Fried Steaks hot and ladle the creamy gravy over each. Garnish with parsley and serve immediately.