With a kitchen mallet, lay steaks on a clean cutting board, lay plastic film over top and pound flat and thin without tearing the steaks. Thickness will be to your taste. Salt steaks generously and set aside.
Set up 3 bowls or deep pans for a breading station, large and deep enough to be able to bread the steaks in. First bowl with flour, second bowl with eggs, chopped parsley and minced garlic, and third with panko and bread crumbs mixed together.
Begin breading steaks using one hand for wet (egg) and the other for dry (flour and panko mixture). Pass through and coat meat through each bowl in order, starting with flour and ending with panko mix. Press firmly with hands after the last step to ensure panko mix sticks properly. Optional: pass through egg and panko mix a second time for a double breading and thicker texture after frying.
In a frying pan,fill it with canola or vegetable oil enough to cover at least half of the breaded milanesa. Heat the oil up on medium heat until hot enough to fry, Test by inserting a bit of the milanesa in. If it starts sizzling right away, it's ready to go. Fry for about 1 - 2 minutes on each side. Once one side is golden brown, flip and fry the other side.
Take out of the pan and rest it on a plate lined with paper towel to absorb excess oil.
