Milanesa with Chimichurri

Instructions

1. Prepare the meat
   Place the beef steaks between two sheets of plastic wrap and pound them gently with a meat mallet until they are about 1/8 inch thick. Season both sides with salt and pepper.
2. Set up breading station
   Prepare three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and one with breadcrumbs. Arrange them in that order for an efficient breading process.
3. Bread the milanesas
   Dredge each piece of beef in the flour, shaking off excess. Dip into the beaten eggs, allowing excess to drip off. Finally, coat thoroughly with breadcrumbs, pressing gently to adhere. Place on a baking sheet and refrigerate for 30 minutes to help the coating stick better.
4. Make the chimichurri
   While the milanesas are chilling, combine the parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, and a pinch of salt in a bowl. Stir well and let sit for at least 15 minutes to allow the flavors to meld. The sauce should be loose but not too runny.
5. Fry the milanesas
   Heat vegetable oil in a large skillet over medium-high heat until shimmering. Fry the milanesas one or two at a time (depending on the size of your skillet) for about 2-3 minutes per side until golden brown and crispy. Be careful not to overcrowd the pan.
6. Drain and season
   Transfer the fried milanesas to a paper towel-lined plate to drain excess oil. Sprinkle with a little more salt while still hot.
7. Serve
   Place each milanesa on a plate and spoon chimichurri sauce generously over the top or serve on the side. Garnish with lemon wedges for squeezing over the milanesa just before eating.