Tenderize the steak with a meat mallet until about half an inch thick. Season both sides with salt and pepper.

In one bowl, whisk together eggs and milk. In another bowl, place the all-purpose flour. Dip each steak into the egg mixture, then coat it in flour.

Heat oil in a large skillet over medium-high heat until shimmering. Fry each coated steak for 3-4 minutes per side until golden brown. Remove and drain on paper towels.

For the gravy, melt butter in the skillet using the drippings. Whisk in flour to form a roux, then gradually add chicken broth and heavy cream until thickened.

Serve the crispy steaks drizzled with gravy alongside your favorite sides.