Ileana Lochte, mom of Olympic gold medalist Ryan Lochte, shares one of his favorite recipes growing up.
Pound the steaks into thin cutlets and add to a gallon-size zip-top bag with the onion, garlic, pepper, and lime juice. Seal tightly and shake to make sure the marinade ingredients evenly cover the steak.
Marinate the steaks for 2 hours at room temperature or overnight in the refrigerator.
Beat the eggs together in a large bowl and pour the breadcrumbs into a separate wide bowl for breading.
Remove the steaks from the bag and discard the marinade.
Lightly sprinkle each steak with kosher salt on both sides. Coat in the beaten egg, then dredge lightly in breadcrumbs. Place the steaks on a rimmed baking sheet and fry within 1 hour.
Heat 1/4 cup oil in a high-sided cast iron pan or Dutch oven over medium-high heat. Add the steaks to the oil 2 at a time. Cook each steak for 1-2 minutes per side until the breading is golden brown and crispy. Add the remaining 1/4 cup oil after cooking half the steaks, if necessary.
Serve immediately with lime wedges on the side.