Milanesa

Instructions

1. 1

   Place each beef escalope between two sheets of plastic wrap and pound gently with a meat mallet until the meat is about 1/4 inch (6 millimeters) thick, being careful not to tear it.

2. 2

   In a shallow bowl, whisk together the milk and eggs until well combined, creating the egg wash mixture.

3. 3

   In another shallow bowl, combine the breadcrumbs, salt, black pepper, and garlic powder, mixing thoroughly.

4. 4

   Take one escalope and coat both sides evenly in the milk-egg mixture, allowing excess to drip off.

5. 5

   Place the coated escalope into the breadcrumb mixture, pressing gently so the breadcrumbs adhere to both sides, then shake off any excess.

6. 6

   Heat the oil in a large skillet or deep frying pan to 350 degrees Fahrenheit (175 degrees Celsius) over medium-high heat, testing the temperature with a small piece of bread that should brown in about 1 minute.

7. 7

   Carefully place the breaded escalopes into the hot oil, frying 2–3 at a time without crowding the pan, for 2–3 minutes per side until golden brown and crispy.

8. 8

   Remove the fried milanesas with a slotted spatula and drain on paper towels for a minute to remove excess oil.

9. 9

   Arrange the milanesas on a serving platter, garnish with fresh parsley if desired, and serve immediately with lemon wedges on the side.