Milanesa
Classic Argentine milanesa — thin beef or chicken cutlets in a crisp breadcrumb coating with garlic and parsley, fried to a golden crust.
Ingredients
- beef or chicken cutlets600 g
- egg2 pcs
- breadcrumbs180 g
- flour80 g
- garlic2 cloves
- parsley15 g
- frying oil250 ml
- lemon1 pcs
- salt1 to taste
- black pepper1 to taste
Instructions
Pound the cutlets thin with a meat mallet, season with salt and pepper on both sides.
Beat the eggs with a fork together with minced garlic and finely chopped parsley.
Dredge each cutlet in flour, shaking off the excess, then dip in the egg mixture, and finally coat in breadcrumbs, pressing firmly so the crumbs adhere.
Let the breaded cutlets rest for 5 minutes so the coating holds better during frying.
Heat oil in a skillet and fry the milanesas for 2–3 minutes on each side until golden and crisp.
Transfer to paper towels to drain excess oil, and serve hot with lemon, salad, mashed potatoes, or rice.
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