Milanesa recipe

Thin beef steaks marinated for hours in beaten egg with garlic and parsley, then breaded and fried; no flour ever touches them.

1 hour and 30 minuteseasy9 ingredients

Ingredients

• 800 g beef cutlets
• 3 eggs
• 3 clove garlic
• 1 bunch fresh parsley
• 300 g breadcrumbs
• 1 lemon
• 500 ml oil
• 1 tsp salt
• 1 tsp black pepper

How to make Milanesa

1. Ask the butcher for 800 g of nalga or bola de lomo cut thin, and pound the 4 cutlets to about 5 mm between two sheets of plastic.
2. Beat 3 eggs in a wide dish with 3 crushed garlic cloves, 3 tablespoons of finely chopped parsley, 1 teaspoon of salt and 1 teaspoon of black pepper. This adobo is the recipe; flour is not used.
3. Submerge the cutlets in the egg mixture, turning them so every side is coated.
4. Cover and refrigerate at least 45 minutes, ideally overnight, so the egg and garlic soak into the meat.
5. Spread 300 g of fine breadcrumbs on a tray and press each cutlet into them firmly, then dip it back in the egg and bread it a second time for a thicker crust.
6. Heat 1 cm of oil in a wide pan to 180 °C; a breadcrumb dropped in should sizzle straight away.
7. Fry two cutlets at a time for 2 to 3 minutes per side, until deep golden. Crowding the pan drops the temperature and the coating goes soggy.
8. Drain on a rack rather than paper so the underside stays crisp.
9. Serve with lemon wedges, and mashed potato or a simple salad.

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