Any 1/4-inch thick sliced beef can be used for this recipe.
Sprinkle each slice of beef with a few drops of vinegar; season with salt, pepper, parsley and finely minced fresh garlic or garlic powder. Let stand for 15 to 20 minutes.
Place some flour in a shallow dish.
In a separate dish, combine 2 eggs, 2 T. milk and 1 T. vegetable oil - blend well.
In a third dish place fine dried breadcrumbs.
Dip beef sliced in flour, then in egg, then in crumbs. Place on wire rack set over dish and allow the crust to dry a bit.
Heat your skillet; add a bit of olive oil with a pat or two of butter (depending on the size of the pan and how many steaks you are frying); saute slices until cooked and golden brown.
Serve with mushroom sauce or gravy. (leftover gravy or sauce works well for this!)