Milanesa

Argentina Cooks, Shirley Lomax Brooks

1.5 lbs. boneless sirloin, or boneless chicken breasts

1 egg, lightly beaten

2 garlic cloves, finely minced

1/2 teaspoon dried Oregano

1/2 teaspoon crushed dried red pepper flakes

1/4 teaspoon salt

freshly ground pepper to taste

Pinch of dried Parsley or Cilantro

1/2 cup dry breadcrumbs

1/4 cup olive oil

1 tablespoon chopped Parsley optional

lemon wedges

Slice the meat into 1/4 inch thick pieces and pound them with a mallet until they are about 1/8 inch thick. 

Beat the egg lightly with a fork. Add garlic, Oregano, red pepper, and dried parsley to the egg mixture. Pour the egg mixture over the pounded meat. Marinate them for 10 minutes, turning several times.

Dip the slices of meat in the breadcrumbs, turning several times to cover the meat thoroughly, pressing the breadcrumbs into the meat with the heal of your hand.

Heat the oil in a skillet and saute the steaks on a medium setting until they are golden brown on both sides.

When done, remove from the skillet. Sprinkle with Parsley and squeeze fresh lemon juice over them.

Suzanne's note: I got this recipe out of an Argentine cookbook that I bought for Joe a few years ago. The recipe is very versatile and says that you can also serve them with chopped tomatoes on top or melted cheese.