(Milanesa)
Popular throughout Latin America, breaded steak not only makes a wonderful dinner but is a great filling for tortas (see Overstuffed Chicken Sandwiches, Tortas de Pollo). This dish can easily be made with pounded chicken breasts or veal, as well. Serve with freshly squeezed lime juice and a side of salad, tortillas and salsa, or rice and beans.
Vegetable oil
2 large eggs
½ cup milk
1 cup dried bread crumbs
¼ cup grated Parmesan cheese
2 garlic cloves, minced
2 teaspoons dried oregano
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
2 pounds beef sirloin or round steaks, cut into ¼-inch slices
Pour vegetable oil to a depth of about ½ inch in large skillet and place over medium-high heat.
While the oil is heating, whisk together the eggs and milk in a shallow bowl.
In a separate bowl or dish, combine the bread crumbs, cheese, garlic, oregano, salt, and black pepper.
Dip the steak slices first in the egg mixture, then coat in the bread crumb mixture. Carefully slip the meat into the hot oil and cook until lightly browned, 2 to 3 minutes on each side. Drain on plates lined with paper towels. Repeat until all the meat is cooked.
Serve immediately.