Milanesa

Instructions

1. Prepare the meat
   Place the beef cutlets between two sheets of plastic wrap and gently pound them with a meat mallet until they are about 1/8 inch thick. Season both sides with salt and pepper.
2. Set up the breading station
   Prepare three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with oregano, garlic powder, 1 teaspoon salt, black pepper, and cayenne pepper (if using).
3. Bread the cutlets
   Dredge each cutlet first in flour, shaking off excess, then dip in beaten eggs, and finally coat thoroughly with the seasoned breadcrumb mixture, pressing gently to adhere. Place the breaded cutlets on a plate and let rest for 5 minutes to help the coating set.
4. Heat the oil
   In a large skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). You should have enough oil to come about 1/4 inch up the sides of the pan.
5. Fry the milanesas
   Carefully place the breaded cutlets in the hot oil, cooking in batches if necessary to avoid overcrowding. Fry for 2-3 minutes per side until golden brown and crispy. The meat should be cooked through but still juicy inside.
6. Drain and rest
   Transfer the fried milanesas to a plate lined with paper towels to drain excess oil. Let them rest for 2 minutes.
7. Serve
   Plate the milanesas while still hot, garnish with chopped parsley if desired, and serve with lemon wedges on the side. Traditional accompaniments include mashed potatoes, french fries, or a simple green salad.