Mix the parmesan cheese, egg white powder, garlic powder, and onion powder together in a shallow bowl or pie plate.

Place 1/2 cup heavy cream in a separate shallow bowl.

Place a steak in the dry coating, turning it over and pressing it into the mix to coat well, all over. Shake off the excess coating and dip the coated steak into the heavy cream.

Allow excess cream to run off the dipped steak and place it back in the dry mixture to coat again. Set the coated steak on a tray and continue the process until all the steaks are breaded.

Add two inches of oil to the cast iron skillet and heat over medium heat, until it reaches 350°F.*

Place the steaks in the hot oil, letting the side farthest away from you drop into the oil last, so the oil doesn’t splash in your direction.

Fry the steaks in a single layer in the hot oil until they are browned, and the juices are starting to run out into the oil. The internal temperature should read 165°F on the instant read thermometer.

Transfer the cooked steaks to a warm platter or tray.

Pour the hot oil out of the pan into a metal bowl or heat safe container and wipe the pan with a paper towel to remove large crumbs.

Add 1 cup heavy cream, onion powder, garlic powder, and ground black pepper to the skillet, and bring to a simmer, stirring occasionally, until the cream has reduced by one-third.

Serve the steaks with cream gravy, mashed cauliflower and sauteed cabbage and Keto Chow biscuits for a true country feast. Serve hot sauce on the side.