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. 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.

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

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

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.

Add the oil to a large skillet over medium heat. 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. Take them out of the oil and place on a plate lined with paper towels to drain off any excess oil and serve.