Ingredients

* 1 kg beef round (thin cuts; the thinner the better).
* lemon juice (enough to cover the steaks)
* 2 tablespoons fresh parsley, minced
* 3 cloves garlic, minced
* salt
* pepper
* 2 eggs
* 2 cups bread crumbs
* olive oil
* Amounts depend on how many steaks you want to prepare. I usually make plenty and freeze them after breading them.

Directions

1. Tenderize the beef slices by pounding them with a meat mallet.
2. Marinate beef with plenty of lemon juice, parsley, garlic, salt and pepper and refrigerate overnight (this step is what makes this recipe different from other escalope/milanesa recipes I’ve seen, giving it the nice lemony taste).
3. Beat the eggs in a shallow bowl.
4. Place bread crumbs in another shallow bowl.
5. Dip a slice of beef in the egg mixture. Coat evenly and completely.
6. Now dip the slice of beef in the bread crumbs. Gently tap the beef into the bread crumbs. Flip the slice over and repeat until the whole surface is covered with bread crumbs.
7. Heat the oil in a frying pan.
8. Fry the slice of beef about 2 minutes per side. Since the meat is so thin it will cook quickly. Transfer to a paper-towel-lined platter.
9. Serve hot (traditionally, they go very well with fried potatoes but I try to compensate for the fat with some greens) or cold in a sandwich.