Season steaks with ¼ teaspoon salt and ¼ teaspoon pepper; set aside.
Combine flour and 1 teaspoon pepper in a shallow plate. Place beaten eggs in a shallow bowl. Dredge seasoned steaks in flour. Dip in eggs, then dredge in flour again.
Heat oil in a large, heavy skillet over medium-high heat. Fry steaks in hot oil until golden brown, 3 to 4 minutes per side. Drain on a paper towel-lined plate.
Pour off all but 2 tablespoons fat from the skillet. Add 1 cup Dynasty Brown Gravy Sauce into fat. Cook and stir over low heat for 1 minute, scraping up any browned bits from the bottom of the skillet. Gradually whisk in beef broth. Cook, whisking frequently, until gravy is thickened and bubbly, 3 to 4 minutes. Stir in remaining ¼ teaspoon salt and ½ teaspoon pepper then turn off gravy and set aside.
Plate your green beans and pour gravy over chicken steaks. Garnish with cilantro and enjoy!
