In a large bowl, stir together the eggs and 1 ½ cups evaporated milk. Soak steaks in the mixture for a few minutes.
Combine the flour, pepper, salt, paprika, and garlic granules in a shallow bowl.
Remove meat from egg mixture; reserve egg mixture. Add meat to flour mixture and turn to coat thoroughly.
Dip steaks into egg mixture again, then put on a rack
Lightly dip both sides of the steaks in the remaining flour mixture a second time.
Set aside for a few minutes. Save the remaining flour for gravy.
Heat vegetable oil in a heavy large skillet to reach the depth of 1/2 inch. Bring the skillet to medium-high heat.
Add steaks to skillet and cook until golden brown, about 4 minutes
Turn steaks over. Cook for another 3 minutes. Transfer steaks to straining rack and drain over paper towels.
Steak Gravy:
Retain 2 to 3 tablespoons fat in the skillet. Place over medium heat
Add 2 tablespoons reserved flour mixture. Cook, stirring constantly, 1 minute, scraping up browned bits
Add the remaining 1/2 cup milk, 1/2 cup evaporated milk, and broth. Cook, stirring until thickened
Season as desired. Pour over steaks to serve.