John Myers
Ingredients for 4 servings:
- 8 beef schnitzels, thinly sliced (4 – 8)
- salt and pepper
- e.g. breadcrumbs
- n. B. Sunflower oil for frying
- 3 lemons, cut into wedges
- 4 eggs
- 3 garlic cloves, squeezed
- 3 tbsp parsley, finely chopped
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes
Mad cow disease the Argentinian way
In a bowl, prepare a generous amount of breadcrumbs. In a second bowl, crack the eggs, press in the garlic, and add the chopped parsley. Now dip the already salted and peppered beef cutlets in the egg mixture and carefully coat them in the breadcrumbs. Heat enough sunflower oil in a pan, just enough so that the undersides of the beef cutlets are swimming in the fat, but not submerged. Fry the cutlets on both sides until golden brown, which takes no more than two minutes per side. Place the finished milanesas on absorbent kitchen paper so that they release at least some of the oil absorbed in the breading. Sprinkle the crispy milanesas with parsley and serve with lemon wedges. This is traditionally served with French fries or mashed potatoes and a “mixed salad” of green lettuce, tomato, and onions. In Argentina, milanesas are preferably cut from the bola de lomo (flower), peceto (tail roll, masterpiece), nalga (top and bottom), and cuadril (rump). Every butcher in Argentina and Uruguay can do this perfectly, even with their eyes closed if necessary. The beef cutlets should be sliced really thin and free of fat and sinew. If the cutlet is more than half a centimeter thick, it can be pounded again until it is thinner. Why 4-8 cutlets? One cutlet per person would be considered an amuse-gueule in Argentina, but otherwise would be considered a provocation. Two or more cutlets contribute to maintaining family peace.
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