Milanesas a Caballo estilo David

Milanesas a Caballo estilo David

Ingredients

2 lbs. thin steaks
3 eggs
bread crumbs
salt, garlic powder, parsley, lemon juice
cooked ham, sliced
provolone cheese, sliced
eggs
1 lemon
oil for frying

Instructions

Tenderize the steaks by pounding on them with a meat tenderizer. Lightly beat the egg(s) with a fork and add salt, garlic powder and chopped parsley. Mix. Pass the meat through the egg mixture, and then through the bread crumbs. You can use either plain bread crumbs, or "Italian" style. Coat well.

Fry in olive oil until done, usually a couple of minutes on each side. You can also bake the milanesas on the oven - for a less fatty alternative. If you fry them, make sure to use a few paper towels to drain the oil.

Fry the eggs.

Put a slice of ham and a slice of cheese on the milanesa. Put them in the microwave or the oven for a few minutes until the cheese melts. Place a fried egg on top and serve.

Milanesas, thin, fried breaded cutlets, are a very common everyday dish in Argentina. They are simple to make, delicious and they can be a break from plain steak. In Argentina, a milanesa a caballo is basically a milanesa with two fried eggs on top. The traditional accompaniment for milanesas are french fries.

Submitted by Shel