Milanesa

Ingredients

4 boneless beef or chicken cutlets (about 1/2 inch thick)
1 cup all-purpose flour
2 large eggs
1 cup breadcrumbs
1/2 cup grated Parmesan cheese (optional)
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
Vegetable oil (for frying)
Lemon wedges (for serving)

Instructions

Prepare the Cutlets

If the cutlets are not evenly thin, use a meat mallet or rolling pin to gently pound them to an even thickness of about 1/4 inch.

Prepare the Breading Station

Set up three shallow dishes for breading

In the first dish, place the flour.

In the second dish, beat the eggs.

In the third dish, combine the breadcrumbs, grated Parmesan cheese (if using), dried oregano, garlic powder, onion powder, salt, and black pepper.

Bread the Cutlets

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

Dip the floured cutlet into the beaten eggs, allowing any excess to drip off.

Coat the cutlet in the breadcrumb mixture, pressing down slightly to ensure an even coating.

Fry the Milanesa

Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.

Once the oil is hot, add the breaded cutlets to the skillet. Cook for 3-4 minutes per side, or until golden brown and crispy. Adjust the heat as needed to prevent burning.

Transfer the cooked Milanesa to a paper towel-lined plate to drain any excess oil.