Whisk together the all-purpose flour, salt, garlic and herb seasoning and black pepper in a medium sized mixing bowl.

In a small mixing bowl, whisk together the eggs and water until smooth and frothy.

Place the flour mixture in a large, shallow dish, the whisked eggs in a second large, shallow dish and the bread crumbs in a third.

Dip each cut of milanesa into the flour mixture until the cut is completely coated with flour and then gently shake off any excess flour and set the meat on a clean plate.

Repeat with each cut of meat until all pieces are “dredged” or coated in the flour mixture.

Once all pieces are covered in flour, dip them, one at a time, in the egg mixture until the egg covers the whole piece of meat.

Allow the excess egg mixture to drip off and then lay the meat in the bread crumbs. Gently pat the bread crumbs onto the meat until fully coated and then gently shake off any excess crumbs and place the breaded meat on a plate to the side.

Repeat with all of the flour-coated milanesa until all pieces have been fully coated.

Once the meat is breaded, heat the oil in a large skillet over medium high heat. The oil should come up about ½ inch in the pan, if necessary you can add more.

Once the oil is hot enough that a drop of water will sizzle if added, place once slice of milanesa in the hot oil. Fry for about 1 minute on each side or until the breading is golden brown.

Remove the cooked meat from the pan and place on a clean plate covered with a paper towel.

Repeat with each slice of meat until all pieces are cooked.