Milanesa is the Argentinian and Uruguayan schnitzel, with roots in the Italian cotoletta alla milanese. The Uruguayan version is distinguished by marinating the thin meat slices in an egg mixture with garlic and parsley before breading.
The most common versions are Milanesa de Carne (beef, often top round or sirloin) and Milanesa de Pollo (chicken). The variation Milanesa a la Napolitana, which is topped with ham, tomato sauce, and mozzarella and then baked, is also very popular.
Pound the beef or chicken slices until very thin (about 5 mm).
In a deep bowl, whisk the eggs. Add the crushed garlic, chopped parsley, salt, and black pepper. Mix everything well.
Submerge the meat in the egg marinade, ensuring it is fully covered. Let it marinate for at least 15 minutes (or up to several hours in the refrigerator).
Prepare shallow plates: put flour on one (if using) and breadcrumbs on the other.
Remove the meat from the marinade. If using the triple breading method, coat first in flour, shaking off any excess. Then dip back into the marinade.
Finally, thoroughly coat the cutlet in breadcrumbs. Press firmly to ensure the breadcrumbs stick securely. Let it rest for 5–10 minutes for the coating to set (optional).
In a large skillet, heat the oil over medium-high heat. There should be enough oil for the cutlet to float (deep frying) or at least partially submerge (shallow frying).
Fry the Milanesas one (or two) at a time for 2–3 minutes per side until golden brown and crispy.
Remove the finished Milanesas and place them on a paper towel to drain excess oil.
Serve the Milanesa hot. It is traditionally served with French fries (papas fritas) or mashed potatoes (puré de papas), a simple green salad, and a wedge of lemon for squeezing.