Milanesa

First of all, Milanesa is a very thin steak. You can usually find it at Walmart or at a Mexican store. Other grocery stores might have it, but I’m not sure.

Pour the oil in a large skillet. There should be enough oil for frying, about half an inch to an inch or so.

Place the saltine crackers into a plastic bag and mash them using a rolling pin. Don’t overdo it; leave some bigger pieces around the size of granola. Put saltine crumbs into a plate and add some pepper (freshly ground is better). Combine.

Combine eggs and milk. Dip the steaks into the egg/milk mixture, then coat with the saltine crumbs.

Place it on the skillet and watch it carefully. Turn when the bottom side turns into a gold color, then fry the other side. It should only take about 2-4 minutes. Place on a plate covered with paper towels and let the oil drain a bit.
Enjoy with some Mexican rice and homemade fries (I know, weird, but that’s how they do it in Mexico!).