Milanesa a Caballo

Instructions

1. Prepare the meat
   Place each steak between two sheets of plastic wrap and pound with a meat mallet until about 1/4 inch thick. Season both sides with salt and pepper.
2. Create the breading mixture
   In a shallow dish, mix the breadcrumbs with minced garlic, chopped parsley, and dried oregano. Season with salt and pepper.
3. Bread the steaks
   Dip each steak into the beaten eggs, letting excess drip off, then coat thoroughly with the seasoned breadcrumb mixture, pressing gently to adhere. Place on a plate and refrigerate for at least 30 minutes to help the coating set.
4. Fry the milanesas
   Heat vegetable oil in a large skillet over medium-high heat until hot but not smoking. Fry the breaded steaks until golden brown and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
5. Cook the eggs
   In a separate non-stick skillet, heat a tablespoon of oil over medium heat. Fry the eggs sunny-side up until the whites are set but the yolks are still runny, about 2-3 minutes.
6. Assemble and serve
   Place each milanesa on a plate, top with two fried eggs, and serve immediately with lemon wedges and your choice of side dish. Traditionally, French fries are served alongside.