Milanese

An Argentine dish of thin cutlets fried in a golden breadcrumb coating. Crispy on the outside and tender on the inside, they pair perfectly with lemon and a light salad.

Ingredients

• 4 pcs Beef cutlet
• 2 pcs Egg
• 200 g Breadcrumbs
• 2 tbsp Parsley
• 2 clove Garlic
• to taste Salt
• to taste Black pepper
• to taste Vegetable oil

Instructions

1. Lightly pound the cutlets with a meat mallet until they are of even thickness. Season both sides with salt and pepper.
2. Mix the breadcrumbs with finely chopped parsley and crushed garlic. Beat the eggs in a separate bowl.
3. Dip each cutlet into the egg, then generously coat with the breadcrumb mixture with parsley and garlic.
4. Heat the oil in a large skillet over medium heat. Fry the cutlets until golden brown and cooked through, 3–4 minutes on each side.
5. Serve hot with lemon wedges and a light salad.