Milanesa

Prepare the Beef Cutlets

Place the beef cutlets between two sheets of plastic wrap and gently pound them with a meat mallet until they are about 1/8 inch thick.

Season both sides of the cutlets with salt and black pepper.

Prepare the Breading Station

In a shallow dish, place the flour.

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

In a third shallow dish, combine the breadcrumbs, grated Parmesan cheese (if using), and dried oregano (if using).

Bread the Cutlets

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

Dip the cutlet into the egg mixture, allowing any excess to drip off.

Coat the cutlet in the breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere well.

Place the breaded cutlets on a plate and let them rest for about 10 minutes to set the coating.

Fry the Milanesas

In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat until hot.

Carefully add the breaded cutlets to the hot oil, working in batches if necessary to avoid overcrowding the pan.

Fry the milanesas for about 3-4 minutes per side, or until they are golden brown and crispy.

Use a slotted spoon to transfer the fried cutlets to a paper towel-lined plate to drain any excess oil.

Serve

Serve the milanesas hot, with lemon wedges on the side for squeezing over the top.

Note: Milanesa is a beloved dish in Uruguay and many other Latin American countries. It is often served with a side of mashed potatoes, salad, or French fries.