It is a "minute" or "cube" steak (steaks bought in a store already "tenderized") or round steak pounded out thin, breaded and fried in hot oil so it develops a crust like typical fried chicken. The steak should be around 1/4 inch thick. It's served topped with a white cream (or milk) gravy.

Dip steaks in buttermilk mixture, dredge in flour mixture. Let stand for 10 minutes on paper towels. Fry steaks in 1/4" vegetable oil in a heavy skillet at medium high heat (375F) until browned, adding oil as necessary. Remove steaks and drain on paper towels.

Pour off pan drippings, reserving 3 Tb. Drippings. Add 1/4 cup of flour; stir over medium heat until bubbly. Boil 1 minute, stirring constantly. Add 2 cups milk; cook until thickened, stirring constantly. Stir in 1/2 tsp. Salt and 1/2 tsp. Pepper. Add steaks to gravy. Cover and simmer for 5 minutes.

Nancy Hattaway From "Southern Living Annual Recipes, 1988"

I won't even begin to enter the fat and calorie information on this one.

from, the recipe would be much simpler++just a pounded steak dredged in flour and fried served with a simple milk gravy.