👨‍🍳 조리법

1. 1

   Prepare the cutlets: If the cutlets are not already thin, place them between two sheets of plastic wrap or parchment paper. Using a meat mallet or the flat side of a heavy pan, gently pound the cutlets to an even thickness of about 1/4 inch. This ensures even cooking and tenderness. Season both sides generously with salt and pepper.

   ⏱️ 10 minutes
2. 2

   Set up the breading station: In a shallow bowl or dish, whisk together the eggs, minced garlic, and chopped parsley until well combined. In a second shallow bowl or dish, place the breadcrumbs. Season the breadcrumbs with a pinch of salt and pepper.

   ⏱️ 5 minutes
3. 3

   Bread the cutlets: Take one seasoned cutlet at a time and dip it completely into the egg mixture, ensuring it's fully coated. Let any excess egg drip off. Then, place the egg-coated cutlet into the breadcrumbs. Press down firmly on both sides to ensure the breadcrumbs adhere well, creating a thick, even coating. Repeat with the remaining cutlets.

   ⏱️ 10 minutes
4. 4

   Fry the milanesas: Heat about 1/2 inch of oil in a large, heavy-bottomed skillet over medium-high heat. The oil is ready when a pinch of breadcrumbs sizzles immediately upon contact. Carefully place 1-2 milanesas into the hot oil (do not overcrowd the pan). Fry for 3-5 minutes per side, or until deeply golden brown and crispy. Adjust heat as needed to prevent burning.

   ⏱️ 10-15 minutes
5. 5

   Drain and serve: Remove the cooked milanesas from the skillet using a slotted spatula and place them on a wire rack set over a baking sheet or on paper towels to drain excess oil. This helps keep them crispy. Serve immediately.

   ⏱️ 2 minutes