I give the Spanish name for this recipe first, because that is how I learned it. I learned it from my mama-in-law & this was the name of the dish. It is a very thin breaded, fried steak! It is sooooo delicious! For this, I go to our local Mexican market to purchase the meat. I’ll include a label to show what it’s called & if you can’t find it in your store, maybe ask the butcher what would work. I’ve only used this type of beef for this recipe. It’s one of my hubby’s faves!! 
First, buy your meat. I buy “Beef Shoulder Clod Steak.” At the Mexican market, it’s called, “Espaldilla de Res n Bistec.” 
Now then, a little goes a long way in our family (I don’t know how this happens, because it’s just THAT good. But I usually only have to buy 1 or 2 packs, and as you can see it’s very reasonably priced for a family of 7 since we don’t consume a ton.) I also cut up my meat into pieces about the size of the palm of my hand & remove any fat or yucky tendony stuff (you like my technical terms??).
Next up, lightly whisk one or two eggs with a fork. Put some breadcrumbs (plain or sometimes if all I have is Italian, go ahead & use ‘em. I suppose you could even use some Ritz crumbs too if that was all you had. They’d just be a bit more buttery.)
Dip both sides of the meat in the egg, then in the breadcrumbs. (I was totally running out of bread crumbs. Don’t judge. It happens.)
Place breaded steaks into hot pan (with oil already hot…I used EVOO, but you can use whatever type of oil you prefer.). Add salt & pepper to taste.
Oh. My. Goodness. Feast your eyes on THIS! Mmmmmmmm… Better yet, go shopping immediately & buy the ingredients for this dinner!!!!
I pair this with my Mama-in-law’s Mexican white rice (pictured below) & refried beans.
To make this rice, put about 1 T. EVOO (extra virgin olive oil) in a pan with a cup of long-grain rice. Fry til light golden brown. Add 3 cups (yes, 3!) of water, 2 T. chicken bouillon, a bit of freshly-chopped garlic, one green bell-pepper (or whatever you have on hand) cut up with part of an onion cut into large chunks. Mix once with a spoon, turn heat down to low & cover til done. When you serve this, you can feel free to take out the onions & bell peppers. They are there mainly for adding flavor, not necessarily to eat.
Of course I forgot to take a photo of the completed meal & it was GONE way before I thought of it again!!! Man, now I’m HUNGRY!! Bon appétit!!
