Milanesa a Caballo

Ingredients

• 2 cutlets beef cutlets (thin-cut), about 4 oz each
• ⅓ cup all-purpose flour
• 3 whole eggs, beaten
• ⅔ cup plain panko breadcrumbs
• 4 tablespoon olive oil
• 1 pinch salt and pepper

Instructions

1. 1

   Pat the beef cutlets dry with paper towels on both sides so the breading will stick; this helps them crisp up when fried.

2. 2

   Sprinkle both sides of each cutlet generously with salt and pepper, then set them on a clean plate.

3. 3

   Pour the flour into a shallow bowl, the beaten eggs into a second shallow bowl, and the panko into a third shallow bowl.

4. 4

   Take one cutlet and dip it into the flour, coating both sides lightly and shaking off any excess; place it on a clean plate.

5. 5

   Pick up the floured cutlet, dip it into the beaten eggs until fully coated, then immediately press both sides into the panko to coat evenly.

6. 6

   Repeat steps 4–5 with the second cutlet; set both breaded cutlets on a clean plate.

7. 7

   Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

8. 8

   Carefully lay one breaded cutlet into the hot oil and cook without moving it for 2 minutes until the bottom is golden brown like dark honey.

9. 9

   Flip the cutlet and cook the other side for 1 minute 30 seconds until that side is also golden brown; slide it onto a paper-towel-lined plate.

10. 10

    Add the remaining 2 tablespoons of olive oil to the same skillet over medium-high heat until it shimmers, about 45 seconds.

11. 11

    Repeat steps 8–9 with the second cutlet, then transfer it to the paper-towel plate with the first one.

12. 12

    Without washing the skillet, add the remaining 1 teaspoon of oil over medium-high heat until it shimmers, about 30 seconds.

13. 13

    Crack 1 egg into the skillet and cook for 2 minutes until the white is set and opaque but the yolk is still runny; transfer it to a small plate.

14. 14

    Repeat step 13 with the remaining egg, cooking it in the same skillet.

15. 15

    Place each milanesa on a serving plate, then carefully slide one fried egg on top of each cutlet so the runny yolk is centered.

Tools you’ll need

• 3 shallow bowls
• paper towels
• 12-inch skillet
• metal spatula or tongs
• serving plates

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