Prepare plenty of breadcrumbs in a bowl. In a second bowl, crack the eggs, squeeze in the garlic and add the chopped parsley. Now pull the already salted and peppered beef schnitzel through the egg mixture and carefully turn in the breadcrumbs.
Heat enough sunflower oil in a pan, enough so that the underside of the beef schnitzel floats in the fat, but does not go under. Fry the schnitzel until golden brown on both sides, which takes little more than two minutes on each side.
Lay out the finished Milanesas on absorbent kitchen paper so that they release at least part of the oil absorbed in the breading.
Sprinkle the crispy milanesas with a little parsley and serve lemon wedges. There is traditionally French fries or mashed potatoes and an Ensalada mixta común made of green lettuce, tomatoes and onions.
In Argentina, Milanesas are preferably cut from the parts Bola de Lomo (flower), Peceto (tail roll, masterpiece), Nalga (upper and lower shell) and Cuadril (hip). Every butcher in Argentina and Uruguay can do this perfectly, if necessary even with his eyes closed. The beef schnitzel should be really thinly sliced and free from fat and tendons. If the schnitzel is more than half a centimeter thick, the schnitzel can be beaten again until it thins.
Why 4 - 8 schnitzel? One schnitzel per person would pass as an amuse gueule in Argentina, but otherwise be understood as a provocation. From two schnitzels you contribute to the maintenance of family peace.
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