1Preheat a large, heavy skillet over med-high heat.
2Put steaks on wax paper-lined work surface and cover with another piece of wax paper. Pound steaks to 1/4 inch thickness. Set steaks aside.
3Line work surface with more wax paper and pour 1/2 cup flour into each of two piles on opposite ends of this work space. Add cornmeal, paprika, salt and pepper to one pile of flour.
4Beat eggs and water in a shallow dish or pie plate.
5Cut steaks into 4 portions and coat first in the plain flour, then in egg, and then in the seasoned flour and cornmeal mixture.
6Add 2 T of oil to the hot skillet and brown 2 steaks at a time. As they brown, remove from the pan and add more oil as needed. When the last 2 portions are browned, add the first two back to the pan. Cover pan and lower heat to med-low and cook covered for 15 minutes.
7Remove steaks to a serving platter and pour off all but 2-3 T. of the drippings. Add 2 T of flour to the drippings and cook for 2 minutes. Whisk in broth and season with salt and pepper. Add half and half or cream and whisk into gravy. When the gravy bubbles, remove from heat.
8Serve steaks and warm biscuits with gravy on top.