Ingredients
- 4 thin beef top round cutlets
- 2 eggs
- 2 garlic cloves
- Fresh parsley to taste
- 200 g breadcrumbs
- Salt and pepper
- Oil for frying
Step-by-step
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- Put the garlic and parsley in the mixing bowl and chop 5 sec/speed 7.
- Add the eggs, salt and pepper and mix 10 sec/speed 4.
- Dip the cutlets in this egg mixture and then in the breadcrumbs, pressing well.
- Repeat the breading for a thicker coating if you like.
- Fry in plenty of hot oil until golden on both sides.
- Drain on paper towels and serve with lime or mashed potatoes.
Tips
- For milanesa napolitana, top with tomato sauce, ham and cheese and broil.
- Let the breaded cutlets rest 10 min before frying so the coating sticks better.
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