Mix seasoned flour ingredients and place on a large plate or in a pie dish. Reserve this, you will need some of it to thicken the gravy.
Beat eggs and place in a large bowl or pie plate.
Dredge steaks in seasoned flour, shaking off excess
Tenderize steaks on both sides using a needle tenderizer--pressing hard so the steaks flatten to about 1/4-inch
Set a large wire cooling rack (like one you use for cookies) inside a large baking sheet. This creates not only an air-dryer to set the coating, but it's also used as a rack for keeping the steaks warm in the oven when frying in shifts.
Dredge the steaks in flour again
Dip each steak in the beaten egg, then coat well with seasoned flour again.
Place steaks on the cooling rack and let them sit 10-15 minutes.
Preheat oven to 200 degrees F.
Set up another cooling rack inside another large baking sheet (don't reuse the one that had the raw steaks on it unless you wash it thoroughly first)
Heat a large skillet--at least 10-12-inches--over medium-high heat. You will probably have to fry in 2 shifts, so add 2 tbs of oil to the pan.
When the oil shimmers, place 2 steaks in the pan
Fry for 5-8 minutes on each side.
Remove steaks to clean rack and place in a 200 degree F oven to keep warm.
Add the remaining oil and repeat frying with the last 2 steaks, placing them on the rack in the oven to keep warm
To Make Gravy:
Add 4 tbs of the reserved seasoned flour into the fat remaining in the pan. Whisk until it's a smooth paste free from lumps.
Gradually add the 2 cups of chicken stock, whisking so you don't get lumps.
Whisk in the onion salt and the thyme.
Whisk in the 1/2 cup of cream
Continue whisking until gravy is thickened. It should coat the back of a spoon when it's done. This should take about 3-5 minutes.