Season flour with salt, pepper, paprika, and cayenne.
Prepare four dishes in an assembly line.
The first with the tenderized, raw meat. The second with the seasoned flour. The third with the milk and eggs beaten together. The fourth empty, to receive the breaded meat.
Working with one piece at a time, sprinkle both sides of the meat with salt and pepper, then place in the flour. Turn to coat both sides.
Transfer meat to the milk and egg plate, turning to coat both sides.
Transfer meat back to the flour, turning to coat and dry. Transfer to clean plate and repeat the process with the rest of the meat.
Add enough oil to completely cover the bottom of your pan. Heat oil in large skillet over medium heat-high heat.
While the oil is heating, prepare a paper toweled plate or wire rack to receive the cooked meat.
Test the oil with a sprinkle of flour to determine when it's sufficiently hot--flour should cause the oil to sizzle, but shouldn't brown right away.
Cook meat in batches, being careful to avoid overcrowding the pan. Cook until edges start to look golden brown, then flip. It should take 2-4 minutes per side, depending on the steak's thickness.
Set cooked meat aside and keep warm. Can store in oven pre-heated to 250 F while making gravy.
Add remaining oil to pan.
Whisk in flour, ensuring there are no lumps.
Add chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken, about 5-10 minutes.
Whisk in the milk and cook until the gravy coats the back of a spoon, about 5-10 minutes.
Season to taste with salt and pepper.
Pour gravy onto steaks and serve with mashed potatoes.