Ingredients:

  • 1.5 lbs (680g) beef round steak (top or bottom round), cut into 4 equal pieces, about 1/4 inch thick
  • Salt and freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1/4 cup (60ml) milk or buttermilk
  • 1 cup (120g) all-purpose flour, seasoned with salt and pepper
  • 2 large eggs, lightly beaten
  • 2 cups (200g) panko breadcrumbs (or regular breadcrumbs), seasoned with 1/4 cup grated Parmesan cheese (optional)
  • 1/2 cup (120ml) vegetable oil or olive oil

Instructions:

  1. Pound each beef piece between two sheets of plastic wrap to about 1/8 inch thickness. Season generously with salt and pepper.
  2. In a shallow dish, combine minced garlic, parsley, Dijon mustard, lemon juice, and milk or buttermilk. Add the pounded beef and coat well. Cover and refrigerate for at least 30 minutes (or up to 2 hours) to tenderize.
  3. Place the seasoned flour in one shallow dish, the beaten eggs in the second, and the seasoned breadcrumbs (with Parmesan, if using) in the third.
  4. Dredge each beef cutlet in the flour, shaking off any excess. Dip into the beaten eggs, ensuring it's fully coated. Finally, press the cutlet into the breadcrumbs, making sure to coat it evenly and firmly on both sides.
  5. Heat the oil in a large skillet over medium-high heat. Carefully place the breaded cutlets into the hot oil, being careful not to overcrowd the pan (cook in batches if necessary).
  6. Fry for 3-4 minutes per side, or until golden brown and cooked through. Ensure the internal temperature reaches 145°F (63°C) for medium-rare, or 165°F (74°C) for well-done.
  7. Remove the cooked milanesas from the skillet and place them on a plate lined with paper towels to drain excess oil. Serve immediately.