A lot depends on what cut of meat you use. This dish is usually made with cheap tough cuts of beef. Whatever is on sale. The minute steaks that you find north, are perfect for this dish. But they are so expensive. They are cut extra thin and run through the spike machine. I only buy them when on sale. There are usually two to four in a package and rather large. So I cut them in half and end up with eight of them.
Two suggestions. Have you seen your dentists lately? He may have some help for you. And are you breading your cuts or just using flour?
Sometimes breadcrumbs can be irritating to sensitive mouths. Try just dredging the cuts in flour only. And remember, these cuts are supposed to be thin and cook very quickly. Don't overcook them.
I am a Yankee, and I too love chicken fried steaks with gravy. But I also have to add onions. Served with mashed potatoes, and you are in heaven.