If using a tough cut of Beef Chuck (1 pound), pound and tenderize each cutlet. Then cut in to manageable pieces.
In a small bowl combine Ground Black Pepper (1/4 teaspoon), Granulated Garlic (1/2 teaspoon), Onion Powder (1/2 teaspoon) and Salt (1/2 teaspoon).
Season beef cutlets on each side with seasoning mixture and set aside until needed or cover and set in refrigerator if not using right away.
Place Crackers (60) in a bag and crush until bread crumb consistency.
Add All-Purpose Flour (1/3 cup) to a plate and mix with Ground Black Pepper (1/4 teaspoon) and Salt (1/4 teaspoon).
In a bowl add Egg (1) and Water (1/4 cup), mix well.
To dredge, take each seasoned beef cutlet, dredge in flour, then submerge in egg wash, then coat and press completely in crushed crackers. Repeat the process until all beef cutlets are coated.
Set prepared coated cutlets on a baking sheet on the counter while preheating fry oil. In a large frying pan add enough Frying Oil (to taste) to give you 1/2 of an inch of oil covering the bottom of the pan. Preheat oil on medium heat until the temperature reaches 350 degrees F (180 degrees C).
Fry each piece of coated meat until the exterior is golden brown, then place on a wire rack to drain. The coated meat will not take long to cook, as it is a very thin cutlet.
Serve with a squeeze of lime and desired sides, I went with a fresh salad and some Mexican rice.