Milanesa

Prepare the Breading Station

In a shallow bowl, combine the breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, dried parsley, salt, and pepper. Mix well.

In another shallow bowl, whisk together the eggs and milk.

Place the flour in a third shallow bowl.

Bread the Cutlets

Season the beef or chicken cutlets with salt and pepper on both sides.

Dredge each cutlet in the flour, shaking off any excess.

Dip the floured cutlet into the egg mixture, ensuring it is fully coated.

Press the cutlet into the breadcrumb mixture, coating both sides evenly and pressing the breadcrumbs onto the meat to adhere.

Fry the Cutlets

In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until hot.

Carefully place the breaded cutlets into the hot oil, frying in batches if necessary to avoid overcrowding the skillet.

Fry each cutlet for about 3-4 minutes per side, or until golden brown and cooked through.

Drain and Serve

Remove the fried cutlets from the skillet and drain on paper towels to remove excess oil.