Milanesa

Pound the meat

Place the beef rump (thin slices) (600 g) slices between two pieces of cling film. Pound with a meat mallet to about 5 mm thickness. The meat should be thin and even across the whole surface.

Make the egg marinade

Crack the eggs (3 szt) into a bowl and beat with a fork. Press the garlic cloves (3 szt) through a garlic press, finely chop the bunch of parsley (1 szt) and add to the eggs. Season with salt (1 łyżeczka) and ground black pepper (1 łyżeczka). Mix.

Marinate the meat

Put the pounded beef rump (thin slices) (600 g) slices into the bowl with the egg marinade. Turn so each piece is coated on both sides. Leave for 15 minutes.

Marinate the meat

15:00

Start

Set up the breading station

Spread the wheat flour (100 g) on one flat plate and the breadcrumbs (250 g) on another. Set them next to the bowl with the marinated meat. Order: flour, marinade, breadcrumbs.

Bread the cutlets

Take a slice of beef rump (thin slices) (600 g) out of the marinade, coat in wheat flour (100 g) on both sides and shake off the excess. Dip back into the marinade. Finally, coat in breadcrumbs (250 g), pressing firmly with your hand — the crumbs must stick to the entire surface.

Heat the oil

Pour the rapeseed or sunflower oil (300 ml) into a 28 cm cm pan so it covers the bottom with about a 5 mm layer. Heat over medium-high. The oil is ready when a breadcrumb dropped in starts bubbling intensely straight away.

Fry the cutlets

Fry the breaded beef rump (thin slices) (600 g) slices for 2-3 minutes per side, until the crust is golden and crispy. Don't add more than 1-2 cutlets at a time — a crowded pan drops the oil temperature.

Drain and serve

Transfer the fried cutlets to a plate lined with paper towel to absorb excess oil. Cut the lemon (to serve) (1 szt) into quarters and serve alongside — lemon juice squeezed over just before eating is the classic Argentinian finish.