com because I love this website, and it has helped me remember a few of the recipes I love but did not have on hand.
Milanesa is typically served with a side of french fries and a wedge of lemon, as pictured.
1 lb. thin cut steak (about 1/3 in.)
1 clove of garlic
1 cup breadcrumbs
1 tablespoon dried italian seasoning
salt, to taste
pepper, to taste
oil for frying
Beat the eggs in a medium sized, shallow bowl (long enough to fit the milanesas to coat), beat in the garlic, salt and pepper. Place the breadcrumbs in a shallow dish, add the italian seasoning. Dip the meat, one at a time, into the egg mixture, and then place in the breadcrumbs. Press gently on each side to ensure that the cutlets are evenly coated all over. This works best using your hands and patting the cutlet evenly.
Place the breaded cutlets on a plate and place in the refrigerator for several hours or overnight. This will give the best flavor, but if you are hungry and rushed, they can be fried immediately.
Heat a half-inch oil in a skillet over medium-high heat until very hot. Place the cutlets in the oil, two at a time, and cook until browned on one side, 5 to 7 minutes. Turn the cutlets and fry on the other side until browned, about 5 minutes. Remove to a paper-towel lined plate and repeat.
Serve with french fries or Ensalada Rusa and a wedge of lemon.
Possible condiments for dipping include:
mustard, mayonnaise, and a combination of catsup and mayonnaise named "salsa golf"