Whisk together milk and egg in a medium bowl. Stir together flour and chili seasoning packet in a shallow bowl. Dip steaks in egg mixture; dredge in flour mixture, shaking off any excess.
Fry steaks in hot oil over medium-high heat in a large skillet 4 to 6 minutes on each side or until golden brown. Drain on a wire rack in a jelly-roll plan. Keep steaks warm in a 225 degree F. oven.
In the same skillet, stir in 1/2 to 1 can drained (juice reserved) tomatoes and green chilies and cook 1-2 minutes, stirring to loosen particles from bottom of skillet. Whisk in cream. Bring to a boil, whisking constantly. Add some reserved liquid if the gravy is too thick. Reduce heat and simmer 5 minutes. Serve over (or alongside) steaks.