1 - Place each piece of steak in between two large pieces of plastic and using a mallet, pound it until it is about ¼″ to ½″ thick.

2 - Place the pounded steak in a glass container, add the aliños sauce and let it rest for about 3 hours or overnight in the fridge.

3 - Add the flour, bread crumbs, spices and parsley to a plate or bowl.

4 - Cover the steak on all sides with the flour mixture, then the eggs, and finally the flour mixture again.

5 - Once the pieces of steak are coated, you can either add them right to a pan with oil for cooking or layer them on parchment paper until ready to fry.

6 - Add the oil to a large skillet over medium heat.

7 - As soon as it begins to smoke lightly, add the breaded steak and cook it for about 3 to 4 minutes per side or until golden brown.

8 - Take them out of the oil and place on a plate lined with paper towels to drain off any excess oil and serve.