Easy Beef Milanese

Prep Beef:

1. Slice the beef into ⅜ inch thick cutlets. Remove all fat and sinew from the cutlets to make them as clean as possible. Then, lightly pound steaks using a mallet to tenderize and create uniform ¼-inch thick cutlets.

Marinade:

1. In a large bowl, add lime juice, vinegar, water, 2 tablespoons dried parsley, 1 tablespoon granulated garlic, lemon zest, 2 tablespoons Goya Adobo, and 1-½ teaspoons ground black pepper; stir to combine. Toss in the steak and let it marinate for a least 45 minutes or overnight, turning the meat occasionally to ensure that all sides are evenly coated with the marinade; the acid from the lemon juice will deeply permeate the meat, helping tenderize and add a delicious flavor.
2. 👀👉Note: The beef will change color due to the fresh lime juice's acidity, which is perfectly normal. However, it's important to use a non-reactive bowl, such as stainless steel or glass, to avoid any unwanted reactions between the acidic marinade and other metals.

Assemble the Breading Stations:

1. In a large bowl, lightly beat the eggs with  ½ teaspoon adobo seasoning, ½ teaspoon ground black pepper, and the remaining 1 tablespoon dried parsley. Set aside.
2. In a wide dish, combine both bread crumbs and set them aside. In another wide dish, combine all-purpose flour, ¼ teaspoon granulated garlic, 1 tablespoon dried parsley, 1 teaspoon ground black pepper, and ½ teaspoon adobo seasoning and set aside.
3. Prepare a large baking sheet lined with parchment paper or aluminum foil to place the sliced steaks after breading.

Dredge:

1. One at a time, dredge the steak on both sides in the flour mixture using one hand, shaking off any excess. Then, with your other hand, dip it into the egg mixture on both sides, allowing any excess to drip back into the bowl. Finally, dredge the steak on both sides in the breadcrumb mixture, pressing it down gently to ensure the breadcrumbs evenly coat the steak on both sides. Transfer to the prepared baking sheet. Repeat this step with the remaining steaks. Once you finish breading all the steaks, you will proceed to fry them.
2. 👀👉Note: Using one hand for the dry ingredients and the other for the wet ingredients helps to prevent the breading from clumping and becoming uneven. It's a simple technique that can make a big difference in the texture and appearance of your finished dish.

Fry:

1. Using a large high-sided skillet, heat oil over medium-high heat. Once the oil is shimmering, fry 2 Beef Milanese at a time, leaving room between them, occasionally turning until golden brown on both sides, about 3 minutes per side, and gently pressing down on the cutlets to help ensure even browning.
2. Do not overcrowd the skillet. The oil temperature will drop; adjust the heat as needed to keep the temperature at 350 degrees Fahrenheit. (The Beef Milanese is done when it reaches a golden color. However, if you want to ensure that it is cooked through, I recommend using a Deep Frying Thermometer; the internal temperature of the meat should register at 145 degrees on an instant-read thermometer).
3. Remove with a slotted spoon or fork and transfer the Beef Milanese to a baking sheet lined with paper towels to drain excess oil before serving. Let the oil temperature return to 350 degrees F before frying the remaining beef. Serve the Beef Milanesa  warm, with just a drizzle of lemon juice, and Potato Salad "Ensalada Rusa."