👨‍🍳 Instructions

1. 1

   Pat the fish fillets dry with paper towels. Season both sides with salt and black pepper.

   💡 Tip: Drying the fish helps the breading adhere better.
2. 2

   Set up three shallow dishes. Place flour in the first, beaten eggs in the second, and breadcrumbs in the third.

3. 3

   Dredge each fish fillet first in flour, shaking off any excess. Then dip into the beaten eggs, ensuring it's fully coated. Finally, press the fillet into the breadcrumbs, coating both sides evenly.

   💡 Tip: Press the breadcrumbs firmly onto the fish to ensure a good crust.
4. 4

   Heat about 1-2 cm of vegetable oil or lard in a large skillet over medium-high heat. The oil should be hot but not smoking.

   💡 Tip: A good test for oil temperature is to drop a breadcrumb; it should sizzle immediately.
5. 5

   Carefully place the breaded fish fillets into the hot oil, being careful not to overcrowd the pan. Fry for about 3-5 minutes per side, until golden brown and cooked through.

   💡 Tip: Adjust heat as needed to prevent burning.
6. 6

   Remove the fried milanesas from the skillet and place them on a wire rack or paper towel-lined plate to drain excess oil.

   💡 Tip: Draining on a wire rack helps keep the bottom crispy.
7. 7

   Serve hot with lemon wedges on the side. This dish is often accompanied by a simple salad or french fries.