Beef Milanesa
2 lbs Top Round meat
1lb bread crumbs
6 large eggs
2 cloves of chopped garlic
2 TBS fine chopped parsley
1TBS grated parmesan cheese
salt and pepper
Lemon wedges for garnish
Canola oil
Method
Cut the beef into filets of approx. one inch each
Trim the fat from the edges, and any cartilage and veins, season each filet with salt and pepper.
If the files are too thick, or not tender, you can pound them, covering with plastic wrap, not to damage the fillet. In a bowl, whip the eggs with the garlic and parsley.
In a separate dish, mix the bread crumbs, and grated cheese.
Dip the fillets one at the time, into the bread crumbs, making sure they are covered on both sides, put some pressure with your hand, so the bread will adhere to the meat, then dip them into the egg mixture, and back into the bread crumbs.
Heat enough canola oil, in a sauce pan to submerge the filet. The oil should be hot as when you fry French fries, approx. 300 to 350 degrees.
Fry the filets to golden brown on both sides.
Place them on a tray, cover with paper towel to dry the excess oil.
Serve with lemon wedges, and accompany with French fries or mashed potatoes, and a fresh green salad.