Milanesa Uruguaya - breaded cutlets

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For the <b>chimichurri sauce</b> finely cut the parsley and spring onions, then dice garlic. Mix all ingredients into a bowl and add further olive oil if need be. Set aside.

For the <b>milanesa</b> first wash meat and pat dry.

Sieve flour onto a flat plate until plate is covered.

Whisk eggs with salt, pepper and finely chopped parsley and put into a deep plate.

In the last and third flat plate frist grind a bit of parmesan and mix in the bread crumbs. Plate should be fully covered again.

Beat the meat, it should be evenly thin. It is best to do this between plastic wrap not to destroy the meat structure. Once it is evenly flattened out, season with pepper and salt and beat again, trying to incorporate the herbs. Do this on both sides.

Place the meat on top of the flour, remove any excess, I do this by tapping the meat with my hands.

Then put the meat in the egg wash, try to always get all parts moist, but don't let the meat soak up too much of the egg, then dunk it in the bread crumbs.

Now prepare a frying pan and melt the clarified butter. The frying pan should be medium hot. It is best to fry one milanesa after the next, I don't recommend frying more than two at the same time. Fry on both sides until golden brown.

Uruguayan milanesas are traditionally served with mashed potatos or French fries, as you can see on the pictures, people love to use the chimichurri sauce instead of ketchup. Enjoy!