Directions

Cut the meat into serving size pieces. Season each piece on both sides with the salt and pepper.  Place ½ can evaporated milk and the eggs into a pie pan, and thoroughly mix. Place meat into egg/milk mixture and let stand about 15 minutes.  Place flour, salt and pepper into a large plastic bag.  Place soaked meat into plastic bag and thoroughly coat with flour, then place it back into the egg/milk mixture and coat.  Place again into flour bag and thoroughly coat a second time.  You may need to add additional flour. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before frying.

Place enough of the vegetable oil to cover the bottom of a 12-inch skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 3 minutes per side. Remove the fried steaks to a wire rack.

While steaks are frying, in a separate pan, melt butter.  Add 3-table spoons flour and whisk until a smooth rout. Add the chicken broth and whisk until the gravy comes to a boil and begins to thicken. Add the remaining milk and thyme and whisk until the gravy coats the back of a spoon; simmer approximately 5 minutes. Add additional chicken broth and/or milk to get proper consistency.  Season to taste with salt and pepper, if needed. Serve the gravy over the steaks.