|Nutritional Guidelines (per serving)|
Popular throughout Latin America, milanesas are very thin cutlets (typically beef or chicken) that are breaded and fried, Italian-style.
They're easy to make and perfect for a quick supper. Start with thinly sliced top round battered with beaten egg and seasoned bread crumbs. Fry them in oil for a few minutes on each side, drain on paper towels, and serve.
You can make milanesas with chicken breasts, too (Pollo a la milanesa) -- just be sure to pound them to a thin, even thickness.
Milanesas are delicious served with chimichurri sauce or guasacaca.
In a shallow bowl or plate, mix the flour, salt, and ground pepper together in a shallow bowl or plate and set aside.
In a shallow bowl, whisk the eggs lightly with the water.
Mix the breadcrumbs with the oregano and Parmesan cheese, and season them with salt and freshly ground black pepper to taste. Spread the breadcrumbs out onto a plate.
Dredge each steak in the flour, coating both sides and shaking off excess.
Dip each floured steak into the egg wash, letting excess fall off, then place into the breadcrumbs, coating both sides thoroughly.
Heat 1/2 inch of oil in a large skillet over medium-high heat.
Fry each steak for about 3 to 4 minutes on each side, or until breading is crispy and steak is cooked to desired doneness.
Serve warm, with rice and chimichurri sauce.