1. Sprinkle the cube steaks with salt and pepper on both sides.
2. In a shallow bowl, combine the heavy cream and eggs. Whisk with a fork.
3. Combine the crushed pork rinds, Parmesan cheese, onion powder, garlic powder, paprika, and cayenne. Spread into a thin layer on a large plate.
4. In a large skillet, preferably cast iron, over medium-high heat, heat 1/4 inch of oil.
5. Dip cube steak into the egg wash and then dredge in pork rind breading, coating thoroughly on both sides.
6. Place into hot oil and fry until crispy and golden brown, about 3 minutes per side.
7. For the Country Sausage Gravy: Heat butter in a large skillet over medium heat. Once melted, add sausage (crumbled if ground, sliced if using links). Cook until browned, then remove and set aside.
8. Add onion (if using) and garlic to drippings in the pan. Reduce heat to medium-low and cook until onion is translucent, stirring frequently.
9. Add cream, parsley, and salt. Increase heat to medium and bring to a boil. Reduce heat and simmer. Once gravy thickens, add sausage back into the pan.
10. Pour over chicken fried steak.