Trim any large fat or silver skin from the steaks. If steaks are thicker than 1/4 inch, place each between two sheets of plastic wrap or parchment and gently pound with a meat mallet or heavy skillet until about 1/8–1/4 inch thick and even. Pat dry with paper towel.

Season and set up breading station

Combine the flour with 1/2 teaspoon salt and 1/4 teaspoon black pepper on a shallow plate. In a wide shallow bowl, whisk together the eggs and milk until smooth. In another shallow bowl, combine the breadcrumbs, chopped parsley, garlic powder, remaining 1 1/2 teaspoons salt, and remaining 3/4 teaspoon black pepper; mix well.

Bread the steaks

One at a time: lightly dredge a steak in flour, shaking off excess; dip in the egg wash, letting excess drip off; press firmly into the breadcrumb mixture, coating both sides and the edges. Place breaded steaks on a tray and let rest 10 minutes to help the coating adhere.

Heat the oil

Pour oil into a large frying pan to a depth of about 1/4 inch (enough to shallow-fry). Heat over medium-high until shimmering and a small breadcrumb sizzles immediately on contact (about 350°F / 175°C). If you don't have a thermometer, test with a wooden chopstick: steady small bubbles should form around it.

Fry the milanesas

Working in batches (do not overcrowd), gently lay each breaded steak in the hot oil. Fry until golden brown and crisp, about 2–3 minutes per side depending on thickness. Adjust heat as needed to avoid burning the crust while ensuring the meat cooks through. Use tongs to flip carefully.

Drain

Transfer cooked milanesas to a wire rack set over a baking sheet or to paper towels to drain for 1–2 minutes. If cooking multiple batches, keep finished milanesas warm in a low oven (200°F / 95°C) on a rack so they remain crisp.

Serve

Serve each milanesa hot with a lemon wedge to squeeze over the top. Optionally accompany with the simple salad on the side. For a classic plain plato, serve just the milanesa and lemon.

Optional salad (to serve)

Toss the mixed salad greens and sliced tomato/onion in a bowl with olive oil, red wine vinegar, and 1/2 teaspoon salt. Adjust seasoning to taste and serve chilled alongside the hot milanesa.