At your local grocery store, look for thinly sliced steak, sometimes labeled as "Carne para Milanesa", think of the type of thin sliced chicken cutlets you'd use(which you can use here if youd prefer chicken over beef. If the pieces of steak are too big, cut them in half to make them more manageable to work with and fry.
2 lbs thin sliced steak
Season both sides of the steak with Lawry's seasoned salt, or simply salt and pepper.
Lawry's Season Salt
Prepare your dredging station, one plate/tray with the eggs and scramble them well, another with the flour and another with the breadcrumbs. Season the flour and breadcrumbs each with 1 tsp of all the seasonings. Mix them well to combine.
1 ½ cups all purpose flour
3 cups breadcrumbs
2 tsp paprika
2 tsp garlic powder
2 tsp onion salt
2 tsp salt
2 tsp black pepper
To coat the beef, coat both sides in the flour, then both sides in the egg mixture then coat both sides very well with the breadcrumb mixture.
In a large skillet, add enough oil to cover the bottom of the pan with oil. Set to medium high heat.
oil for frying
Once the oil is hot, start frying the Milanesa, since the steak is very thin, it only needs 2 to 3 minutes per side, or just until it's perfectly golden brown and crispy. Drain onto a paper towel lined tray and continue frying the Milanesa in batches.
Typically milanesa will be served with a basic side salad and some rice, or served as a torta(sandwich). I went in a different direction, sliced up the milanesa into thin strips and served it tortillas as tacos, first a thin layer of refried beans on the corn tortilla, then the pieces of milanesa, then top it off with your preferred toppings, I did salsa, avocado, lettuce, tomatoes and lime juice.