Season both sides of the cube steaks with salt, pepper, garlic powder, and onion powder. Allow them to sit for about 15 minutes.

In one bowl, whisk together the eggs and milk until well combined.

In another bowl, place the flour and add a pinch of salt, mixing well.

Dip each seasoned steak into the flour, ensuring it's fully coated. Shake off excess flour.

Dip the flour-coated steak into the egg mixture, letting any excess drip off.

Return the steak to the flour for a second coating to create a crispy crust.

Heat vegetable oil in a large skillet over medium-high heat.

Once the oil is hot, carefully place the breaded steaks in the skillet. Cook for about 3-4 minutes on each side until golden brown and reach an internal temperature of 145°F.

Remove the steaks and place them on a plate lined with paper towels to drain excess oil.

Using the drippings left in the skillet, add a little more oil if needed and sprinkle in some flour. Whisk continuously until it turns a golden brown.

Gradually add milk, whisking to avoid lumps, and stir until the gravy thickens. Season with salt and pepper to taste.

Serve the crispy chicken fried steak topped with creamy gravy, garnished with chopped parsley.