Pan-Fried Breaded Beef (Argentinean Milanesa)

Argentinean Milanesa is a slice of fried breaded beef, a classic of South American cuisine, and a variation of the famous Italian dish veal Milanese. Every year, on May 3rd, the Argentineans celebrate this most typical recipe of the country. The date was born from an initiative of a group of Argentineans who promoted this day on social media. Although the Milanese name comes from the Italian city of Milan, it has become a traditional dish of Argentinian, Paraguayan, Uruguayan and Bolivian cuisine because of the strong immigration of Italians to the Cuenca del Plata in the late nineteenth century.

2 lb beef tenderloin, thinly sliced (~ ½" thick)
2 eggs, beaten
1 lb breadcrumbs
2 cloves garlic, chopped
3 Tbsp. fresh parsley, chopped
sea salt
black pepper, freshly ground
vegetable oil, for frying

Remove the excess fat and nerves from the slices of beef. Soften the beef slices very slightly with a mallet.

Mix the garlic and parsley with the beaten eggs, salt and pepper.

Dip the beef slices in the beaten eggs, mix well and set aside in a cool place for 45 minutes.

Pour the oil in a pan over medium-high heat and heat to 340°F.

Generously dredge each slice of beef in breadcrumbs.

Fry the milanesa a few minutes on each side.

Remove from the pan and place on a plate lined with paper towels.

Makes 4 servings.

Cook's Notes: Milanesas can be served with French fries, mashed potatoes, green salad, potato salad, roasted peppers, or tomatoes seasoned with oregano.