Lay your steaks flat on a cutting board and cover with plastic wrap or wax papper. Flatten your steaks using a meat tenderizer or mallet then place the steaks in a casserole dish.

Add the juice from the sour orange garlic, salt, pepper into the casserole dish. Coat on all sides, cover the dish with plastic wrap and marinade in the refrigerator for 30 minutes.

Set up your dredging station. In a medium bowl, beat your eggs. Place your cracker meal in a large plate and in a separate dish place your flour.

Remove the steak from the marinade and try to shake off as much excess of the marinade as possible, then place the steak in the flour. Make sure it’s well coated on all sides of the steaks.

From the all purpose flour, move the steak over to the egg mixture. Flip the steak to make sure all sides are coated with the beaten eggs.

Once coated lift the steak and place it in the cracker meal bowl. Make sure all sides are covered in cracker meal. Gently press the cracker meal into the steak to ensure a good crust.

Place the breaded steaks on a sheet pan, cover and place in the refrigerator for 30 minutes.

In a frying pan, add the vegetable oil and set to medium high heat. Once it reaches 350° you can add in your steak. Allow to cook for 2 min on each side or until golden and crisp.

Remove the steak from the heat and place on a plate or large baking sheet lined with paper towels to drain any excess oil

Serve immediately with a lime wedge.