Cuban Breaded Steaks - cooking recipe

Ingredients

For the marinade
3 garlic cloves, minced to a paste
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper
2 tablespoons fresh lemon juice
1/2 cup freshly squeezed lime juice
For the steaks
4 top sirloin steaks, about 6 ounces each
For the breading
3 eggs, beaten
1 cup fine dry breadcrumb
1 tablespoon minced fresh flat-leaf parsley
4 tablespoons light olive oil, for sauteeing
3 tablespoons finely minced white onions, for garnish
3 tablespoons minced fresh flat-leaf parsley, for garnish

Preparation

Thoroughly combine all the marinade ingredients in a large shallow dish. Gently pound out the steaks with a flat-sided meat mallet to a thickness of 1/4 inch. Add to the dish and marinate at room temperature for 30 minutes, turning occasionally.
Remove the steaks from the marinade and pat dry. Place the eggs in a shallow bowl and mix the bread crumbs with the parsley on a plate. Dredge the steaks first in the egg wash and then in the bread crumbs, coating them well. Heat 2 tablespoons of the oil in a heavy saute pan or skillet and saute 2 steaks at a time over medium-hight heat for about 2 minutes per side for medium-rare, or 3 to 4 minutes per side for medium, and until the bread crumb coating is golden brown. Repeat for the remaining steaks.
To serve, place the steaks on serving plates and garnish with a small mound of onion topped with the parsley.