Milanesas

Ingredients

Beef or chicken cutlets

4 (about 1 pound)

Salt

to taste

Black pepper

to taste

All-purpose flour

1 cup

Large eggs

2

Breadcrumbs

2 cups, preferably homemade or panko for extra crunch

Vegetable oil

for frying (about 1 cup)

Lemon wedges

for serving

Instructions

1. Begin by seasoning both sides of the meat cutlets generously with salt and pepper, ensuring that the flavor penetrates the meat.
2. In a shallow bowl, beat the eggs with a pinch of salt until well combined and slightly frothy.
3. Set up a dredging station: Place the flour in one shallow dish, the beaten eggs in a second, and the breadcrumbs in a third dish.
4. Take each cutlet and dredge it in the flour, making sure to coat it evenly. Shake off any excess flour.
5. Next, dip the floured cutlet into the beaten eggs, ensuring it is thoroughly coated.
6. Finally, transfer the cutlet to the breadcrumbs, pressing gently to ensure a good adherence of breadcrumbs to the surface.
7. In a large skillet, heat the vegetable oil over medium-high heat until shimmering, but not smoking.
8. Carefully place the breaded cutlets in the hot oil, frying them for 3-4 minutes on each side, or until they are golden brown and cooked through.
9. Once cooked, transfer the milanesas to a paper towel-lined plate to absorb any excess oil.
10. Serve the milanesas hot, accompanied by fresh lemon wedges for squeezing over the top.