My Abuela’s Milanesa

1. Start by getting Palomilla steak (thin cut top sirloin) and pat it dry with a paper towel.
2. Add flour to one plate, and Italian seasoned breadcrumbs in another.
3. Season both the flour and breadcrumbs with Adobo and Sazon.
4. Coat your steaks in the seasoned flour, then in the whisked egg, and finally pack on the seasoned breadcrumbs.
5. Fry the coated steaks on medium heat until golden brown.
6. Let the fried steaks rest on a paper towel or cooling rack to drain excess oil.
7. When serving, top the milanesa off with Marinara sauce, drained canned sweet peas, crispy Prosciutto or Serrano ham, and chopped hard boiled egg. Enjoy!