Put it in the freezer for a while until it starts to firm up. Slice it, roll it in a flour-salt-pepper mix and brown in hot shortening. then cook slower and keep turning in the pan. My dad always added water to steam it, but the browning first made sort of a carmelized coating. That is the way he made any chicken-fried steak (or even our turkey breast cut up and fried). Use the drippings and water from boiled potatoes to make gravy for the meat and mashed potatoes. I'd still rather have the chicken fried heart than steak!