Mexican Steak Milanesa

• 1 -2 lb round steak, cut no more than 1/2 in. thick, tenderized
• 1 limes, juice of or 1 lemon, juice of
• 1 teaspoon salt (to taste)
• 1/2 teaspoon ground black pepper (to taste)
• 2 eggs
• 3 tablespoons water
• 3/4 cup flour
• 3 cups dried breadcrumbs
• vegetable oil, for frying
• limes or lemon wedge, for garnish

1. Cut meat into 8 pieces. (Pound portions to tenderize if you didn't get the meat already tenderized.) Toss meat with lime or lemon juice and season with salt and pepper.
2. Lightly beat eggs with water in bow. One at a time, dip steaks in flour, then in eggs, then in bread crumbs.
3. Heat oil in large, heavy skillet and fry as many steaks in a pan as you can cook without crowding. Steaks should be cooked through (about 4 min.), crisp and brown on both sides. Keep cooked steaks warm in 250 degree oven while cooking remaining steaks.
4. Serve hot with lime or lemon wedges for garnish.

lemon, salt, ground black pepper, eggs, water, flour, breadcrumbs, vegetable oil, lemon wedge

Taken from www.food.com/recipe/mexican-steak-milanesa-447707 (may not work)