An old favourite from ” The Food and Wines of Spain” by Penelope Casas.
Mix the garlic, parsley and salt in a blender until finely minced. Spread this mixture onto the steaks with a rubber spatula , pushing it down so it adheres to the meat.
Dip the steaks into the egg then coat with the crumbs. Leave to sit for at least 20 minutes before frying.
Het the oil over a high heat in a large skillet. Cook the meat only until the coating browns. Keep the cooked pieces warm until all the pieces are cooked. Serve with some sauted peppers and perhaps a fried egg.