News Americas, BUENOS AIRES, ARGENTINA, Fri. Oct. 27, 2011: Argentinean cuisine is rooted partly from a mixture of Spanish and Italian cuisine. Aside from asado, one of the more popular dishes is Milanesas, thin slices of beef or chicken that are breaded and fried.
1/2 Cup Milk
1 Cup Seasoned Bread Crumbs
3 Tablespoons Grated Parmesan Cheese Or 3 Tablespoons Romano Cheese
2 Tablespoons Minced Fresh Parsley
2 Cloves Garlic, Minced
1/4 Teaspoon Salt
1/8 Teaspoon Pepper
2 Lbs Boneless Beef Top Sirloin Steaks, Cut Into 1/4 Inch Slices (1-1/2″ Thick)
Oil (For Frying)
4 Medium Ripe Tomatoes, Sliced
8 Ounces Sliced Mozzarella Cheese
A Lemon Wedge
In a shallow bowl, whisk the eggs and milk.
In another shallow bowl, combine the bread crumbs, Parmesan cheese, parsley, garlic, salt and pepper.
Dip steak in egg mixture, then coat with the crumb mixture.
In a large skillet, heat 1/2″ of oil.
Brown steak over medium-high heat for 2-3 minutes on each side or until meat reaches desired doneness (keep in mind that the longer it is cooked, the tougher it gets).
Drain on paper towels.
Transfer to a baking sheet.
Top beef with tomato, then cheese slices.
Broil 4″ from the heat for 1-2 minutes or until cheese is melted.
0Serve with lemon wedges.