Milanesa de Res (Mexican Fried Steak)

Place saltine crackers in a food processor and pulse until they form fine crumbs. Transfer to a shallow bowl.

Add all-purpose flour to a second shallow bowl. Season with salt, pepper, and garlic powder.

In a third shallow bowl, whisk together eggs, milk, and water until well combined. Season with a pinch of salt and pepper.

Place steak between two sheets of parchment paper or plastic wrap. Use a meat mallet to pound the steak thinly, about 1/4 inch thick. Aim for an even thickness.

Dredge each pounded steak piece in the seasoned flour, ensuring it's fully coated. Shake off excess flour.

Dip the floured steak into the egg wash mixture, letting excess drip off.

Press the steak firmly into the cracker crumbs, coating both sides evenly. Repeat the process if a thicker coating is desired. Place breaded steaks on a clean surface or parchment paper.

Wash russet potatoes and cut them into thick wedges, leaving the skin on. Aim for uniform size for even cooking.

Heat vegetable oil in a large skillet over medium-high heat until shimmering. You want enough oil to coat the bottom of the pan, but not deep-fry.

Carefully place the breaded steaks into the hot skillet. Do not overcrowd the pan; cook in batches if necessary. Fry for about 3-4 minutes per side, until golden brown and cooked through. Use a spatula to press down gently on the steaks to ensure even browning.

Remove cooked milanesa from the skillet and place on a plate lined with paper towels to drain excess oil. Sprinkle with a little salt and pepper if desired.

In a separate skillet, heat a small amount of oil over medium-high heat. Add the potato wedges in batches and fry, turning occasionally, until golden brown and tender. Drain on paper towels and season with salt.

On a large serving platter, arrange the cooked milanesa, french fries, and a scoop of Mexican rice. Add a small side salad of shredded lettuce and diced tomatoes.

Sprinkle a little extra seasoning over the fries and milanesa if desired.