Milanesa

Ingredients

• 4 beef escalopes or thin-cut round steaks, about 4 ounces (115 grams) each
• 1 cup (240 milliliters) whole milk
• 2 large eggs
• 2 cups (200 grams) panko breadcrumbs or fine dry breadcrumbs
• 1 teaspoon (5 grams) salt
• 1/2 teaspoon (2 grams) black pepper
• 1/2 teaspoon (2 grams) garlic powder
• 2 cups (480 milliliters) vegetable oil or sunflower oil for frying
• 1 lemon, cut into wedges
• Fresh parsley, chopped, for garnish (optional)

Instructions

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. In a shallow bowl, whisk together the milk and eggs until well combined, creating the egg wash mixture.
3. In another shallow bowl, combine the breadcrumbs, salt, black pepper, and garlic powder, mixing thoroughly.
4. Take one escalope and coat both sides evenly in the milk-egg mixture, allowing excess to drip off.
5. Place the coated escalope into the breadcrumb mixture, pressing gently so the breadcrumbs adhere to both sides, then shake off any excess.
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. 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. Remove the fried milanesas with a slotted spatula and drain on paper towels for a minute to remove excess oil.
9. Arrange the milanesas on a serving platter, garnish with fresh parsley if desired, and serve immediately with lemon wedges on the side.