Milanesa in Paraguay is typically made from beef, specifically from the top round or sirloin, sliced very thinly and lightly tenderized. The secret to the perfect crispiness and flavor is the marinade—the meat is soaked in an egg wash seasoned with garlic and parsley.
Unlike Central European schnitzel, Milanesa is almost always served without sauce and is instead flavored with fresh lemon juice. If served with a fried egg on top, it is called Milanesa a Caballo (schnitzel on horseback).
Lightly tenderize the meat slices to a thickness of 3-5 mm. Remove any gristle.
In a shallow bowl, mix eggs, minced garlic, chopped parsley, salt, and pepper. Mix well.
Place the meat in the egg mixture. Ensure it is fully submerged. Let it marinate in the refrigerator for at least 30 minutes (ideally 1-2 hours).
Pour the breadcrumbs onto a wide plate (you can mix them with a little minced garlic and parsley for extra flavor).
Take each slice of meat from the marinade and coat it thoroughly in the breadcrumbs. Press with your hands to make the breadcrumbs adhere firmly.
Heat the oil in a large skillet over medium-high heat (it must be hot enough for the schnitzel to sizzle immediately).
Fry the schnitzels in the hot oil, do not overcrowd the pan. Fry for 3-4 minutes per side until golden brown and crispy.
Remove to a paper towel to absorb excess oil.
Serve immediately while hot and crispy, with fresh lemon slices for squeezing. The ideal side dish is Mandi'o or french fries.