Place each steak between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound to an even 1/4-inch thickness, working from the center outwards. Season both sides with a pinch of salt, pepper, and garlic powder.

Prepare three shallow dishes: one with flour seasoned with remaining garlic powder, salt, and pepper; one with beaten eggs mixed with chopped parsley; one with breadcrumbs.

Working one at a time, coat a steak lightly in flour, shaking off excess. Dip into the egg, letting excess drip off, then press firmly into the breadcrumbs, turning to coat both sides thoroughly. Place breaded cutlets on a wire rack and refrigerate for 10 minutes to set the coating.

In a large skillet, heat vegetable oil over medium-high heat until shimmering (about 350°F/175°C). Carefully lay 1 or 2 cutlets into the pan without crowding. Fry for 2-3 minutes per side until deep golden brown and beef reaches an internal temperature of 145°F/63°C. Transfer to a paper towel-lined plate and immediately sprinkle with a little salt.

Arrange on plates with lemon wedges on the side. Squeeze fresh lemon juice over the hot milanesa just before eating, and garnish with extra parsley if desired.