Instructions

1. Whisk several eggs in a small bowl with some minced garlic. This is an optional step, but it will help the crumbs adhere to the steak and enhance the flavor of the milanesa.

2. Spread bread crumbs or crushed saltine crackers in a long baking dish so that you can easily bread and turn the pieces of steak. Flavor the crumbs with Latin spices like salt, pepper, garlic powder, oregano and paprika.

3. Pound the steak with a meat mallet so that it is about ¼-inch thick. Cut the steak into manageable pieces, then dip, coat and fry. Don’t cut the pieces too small; remember that they will shrink as they cook.

4. Place some sheets of wax paper on your counter. Dip one piece of steak at a time into the egg mixture, if you’ve made it, and then coat it in the crumbs on both sides. If you didn’t use the egg mixture, use the mallet to pound the crumbs into the steak. Set the steaks on the wax paper.

5. Set up a “dripping station” for your steaks by placing paper towels underneath some baking racks. This is where you will place the steaks after you’re done frying them.

6. Pour between 1/4 and 1/2 inch of vegetable oil into a skillet and heat it on a medium-high flame. Swirl the oil in the skillet to ensure that the bottom is well covered. Wait until the oil is very hot before adding the steaks.

7. Put the steaks into the skillet. Cook them for about 3 minutes on each side, turning them at least once. Brown the steaks thoroughly and cook them through. The steaks should be a rich golden brown when they’re done.

8. Top your steaks with sliced hard-boiled eggs and peas, if you like. Serve them with Spanish-style fried potatoes, rice or beans.