Cuban-style breaded steak with breadcrumbs and egg fritters

The meat

1. Pound the steaks on both sides with a kitchen mallet until they are thin, but without breaking them.

   

2. Place them in a tray, season with salt and pepper, and add the garlic crushed in a mortar. Let them rest to absorb the flavor.
3. Just before breading them, squeeze the juice of 1 or 2 lemons over the meat.
4. Beat the eggs with a splash of milk in a deep plate and put the breadcrumbs in a flat plate.
5. Bread each steak by passing it first through the egg and then pressing it into the breadcrumbs, pressing with your hands so that it adheres just enough, without excess.
6. Fry the steaks in hot oil, one or two at a time, without overlapping them, until they are golden brown.
7. Drain them on absorbent paper. Save the leftover oil, egg, and breadcrumbs.

The onion mojo

8. Cut the onions into slices and the garlic into thin slices.
9. Place them in a deep plate and add the lemon juice and a little salt.
10. Heat the olive oil in a frying pan over medium heat, pour in the mixture, and cook until the onion is golden brown.
11. Transfer it to a container so that the lemon does not evaporate.

    

The breadcrumbs and egg fritters

12. Mix the leftover breadcrumbs and egg until you obtain a dough.
13. Make small balls with your hands.
14. Fry them in the same oil where you cooked the steaks, until they are golden brown, and drain them on absorbent paper.

    

To serve

15. Serve the steaks with the onion mojo on top, accompanied by white rice and the breadcrumbs and egg fritters as a side dish.