Torta de Milanesa

Prepare the milanesa: Place beef round steak between two sheets of plastic wrap and pound thinly with a mallet until about 3mm thick. Season both sides of the beef round steak with salt and black pepper.

Bread the milanesa: Set up a breading station with three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with breadcrumbs. Dredge each piece of seasoned beef round steak first in the all-purpose flour, shaking off excess, then dip into the beaten eggs, ensuring full coverage, and finally coat thoroughly with breadcrumbs, pressing gently to adhere.

Fry the milanesa: Heat lard in a large skillet over medium-high heat until shimmering. Carefully place the breaded beef round steak into the hot lard and fry for 3-4 minutes per side, or until golden brown and cooked through. Remove the fried beef round steak and place on a plate lined with paper towels to drain excess lard.