We knew that Argentina was known for it's wonderful beef, and we were looking forward to trying some delicious steak when we picked up Brad last fall.However, he also told us we needed to sample a typical Argentinian lunch: Milanesas. So we did. That sandwich was HUGE and contained breaded steak, lots of cheese, ham and a fried egg in addition to the condiments. I doubt the typical Argentinian really eats that every day for lunch, but I may be wrong.It was delicious, though, so when I came across a recipe for Milanesas, I had to try it.
1/2 cup milk
1 cup seasoned bread crumbs
3 tablespoons grated Parmesan cheese
2 tablespoons minced parsley
2 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon pepper
2 pounds boneless beef sirloin steak, cut into 1/4-inch slices
4 medium ripe tomatoes, sliced
8 ounces sliced mozzarella cheese
Whisk the eggs and milk together in a shallow bowl or pan. (There was a lot left in the pan, so next time I'll only use one egg and 1/4 cup 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.
Heat oil in a large skillet and brown the steak for 2-3 minutes on each side, until it reaches desired doneness. Drain on paper towels and transfer to a baking sheet. Top beef with tomato and cheese slices. Broil 4-inches from heat for 1-2 minutes, or until the cheese melts. Serve with lemon wedges and mashed potatoes and gravy.