Directions

• Add the crackers to the food processor, along with the spices listed. Pulse, then process on high until you get a fine cracker meal. Transfer to a baking sheet, set aside.
• Season the beef lightly with salt and pepper and transfer to a plate until ready to use. In another shallow dish, lightly beat the eggs with some salt and pepper, to taste.
• Dip the beef into the egg to cover, then coat with cracker meal using hands to firmly press onto beef on both sides. When I say firmly, I mean press hard until the cracker meals sticks well.  Set aside for 10 minutes. Or cover and refrigerate for 1 hour.
• Preheat 1 cup of oil to medium heat for 5-6 minutes in a large deep skillet. Once oil is hot, fry one milanesa at a time for about 3 minutes per side or until golden brown. Try not to move it too much or the cracker meal will come off. Some of the loose breading will fall off and become dark brown while you are frying each piece. It won't affect the milanes. Just wotk as quick as you can.
• Transfer to a plate lined with paper towels or to a baking sheet lined with a wire rack. Keep warm in a low temperature oven. Serve with a simple salad, fried potatoes of your, salsa and plenty of corn tortillas!