Milanesa A Caballo Recipe
Classic Argentinean Style Breaded Milanese with Two Fried Eggs
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Ingredients
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Main Ingredients
For Serving
Method
Preparation of Milanesa
- 1
Prepare the Meat
Pound the beef cutlets to about 1/4 inch thickness using a meat mallet. This helps tenderize the meat and allows for even cooking.
- 2
Season the Meat
In a shallow bowl, mix together garlic powder, salt, and black pepper. Rub this mixture onto both sides of the beef cutlets.
- 3
Breading Station
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs.
- 4
Coat the Cutlets
Dip each seasoned beef cutlet into the flour, shaking off the excess, then into the beaten eggs, and finally into the bread crumbs, pressing gently to make sure the crumbs adhere.
Frying the Milanesa
- 5
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until shimmering. You can test the oil by dropping a small piece of bread into it; if it sizzles, it's ready.
- 6
Fry the Cutlets
Carefully add the breaded cutlets to the hot oil, frying them in batches if necessary to avoid overcrowding. Fry for about 3-4 minutes on each side, or until golden brown. Remove from the skillet and drain on paper towels.
Cooking the Eggs
- 7
Serving
- 8
Plate the Dish
On a serving plate, place one breaded milanesa, top it with a fried egg, and garnish with chopped fresh parsley. Serve with lemon wedges on the side.
