Milanesa

Method

Place the beef escalopes between two sheets of cling film and pound with a meat mallet until very thin, approximately 5mm thick. Set up three shallow bowls with flour in the first, beaten eggs in the second, and breadcrumbs mixed with salt and pepper in the third. Coat each escalope first in flour, shaking off excess, then dip in egg, and finally press firmly into the breadcrumbs, ensuring an even coating. Heat the oil in a large frying pan to 180°C and carefully fry the milanesas in batches for 2-3 minutes per side until golden and crispy, do not overcrowd the pan. Drain on kitchen paper and serve immediately with lemon wedges and traditionally accompanied by chimichurri sauce or tomato salad.