Chicken Fried Steak with Sausage Gravy

Preheat a deep-frying device or large cooking vessel to 350 degrees Fahrenheit (175 degrees Celsius).

Combine 1 cup of flour, 1 teaspoon of salt, white pepper, and garlic powder in a container. In another container, whisk eggs with garlic and parsley until well blended. Coat each tenderloin fillet in the seasoned flour mixture, dip into the egg mixture, and then coat again with the flour mixture. Remove any excess flour by gently shaking off the coating.

Carefully place 2 tenderloin fillets into the hot oil at a time, and cook until they turn golden brown on both sides, approximately 3 minutes per side. Remove the cooked steaks from the oil using paper towels.

In a small cooking vessel, heat over medium heat and cook sausages until they are very dark brown on all sides, roughly 10 minutes. Finely chop the cooked sausages and set aside. In the same cooking vessel, melt butter until it is warm. Stir in 3 tablespoons of flour and cook the mixture until it turns a pale beige color, approximately 1 minute. Then stir in the chopped sausages, cream, salt, and black pepper. Bring the mixture to a simmer and cook until it thickens, about 5 minutes. Serve the sauce over the fried steaks