Milanesa Uruguaya

Step by stepInstructions

1. Season the pounded cutlets with salt and pepper on both sides.
2. Whisk the eggs with the garlic, parsley, and a pinch of salt in a shallow dish, and spread the breadcrumbs on a plate.
3. Dredge each cutlet in the egg mixture, letting the excess drip off, then press both sides into the breadcrumbs until evenly coated.
4. Heat the oil in a large heavy skillet over medium-high heat until a breadcrumb sizzles on contact.
5. Fry the cutlets in a single layer for 2 to 3 minutes per side, until deep golden brown and crisp, working in batches if needed.
6. Drain on paper towels, sprinkle with a little salt, and serve hot with lemon wedges, mayonnaise, and fries or mashed potatoes.