Sanguche de Milanesa

Ingredients

• 4 thin veal or beef top round cutlets (about 5 oz each)
• 1/2 cup all-purpose flour
• 2 large eggs
• 2 cloves garlic, minced
• 2 tbsp finely chopped parsley
• 1 tsp dried oregano
• Salt and black pepper, to taste
• 1 1/2 cups dried breadcrumbs (pan rallado)
• Neutral oil, for frying (about 1/2 inch deep in the pan)
• 4 crusty sandwich rolls (pan tipo flauta or similar)
• 1 cup shredded lettuce
• 1 large tomato, thinly sliced
• 1/2 cup mayonnaise
• Chimichurri, optional, for drizzling

Before you cook

• Place each cutlet between two sheets of plastic wrap and pound with a meat mallet, working from the center out, until an even 1/4 inch thick.
• Season both sides of each cutlet with salt and pepper.
• Set up three shallow dishes: flour in the first; eggs beaten with garlic, parsley, and oregano in the second; breadcrumbs in the third.
• Dredge each cutlet in flour, shaking off the excess, then dip in the egg mixture, then press into the breadcrumbs on both sides so the coating is even and complete.
• Lay the breaded cutlets on a plate or tray without stacking and refrigerate for at least 30 minutes so the crust sets and clings during frying.
• Slice the rolls, lettuce, and tomato and have the mayonnaise ready so the sandwiches can be built the moment the milanesas come out of the pan.

Steps

1. Pour oil into a large skillet to a depth of about 1/2 inch and heat over medium until a pinch of breadcrumbs dropped in sizzles right away.
2. Lay one or two breaded cutlets into the oil at a time without crowding the pan.
3. Fry for 3 to 4 minutes on the first side, until deep golden brown.
4. Flip the cutlet once and fry the second side for another 3 to 4 minutes, until equally golden and the meat is cooked through.
5. Lift the cutlet out and set it on a wire rack or paper towels to drain, then repeat with the remaining cutlets, keeping the oil temperature steady between batches.
6. Let the fried milanesas rest for 2 minutes so the crust firms up.
7. Split each roll and spread mayonnaise on both cut sides.
8. Lay a milanesa on the bottom half of each roll.
9. Top the milanesa with shredded lettuce and a few slices of tomato.
10. Drizzle with chimichurri if using, then close the sandwich with the top half of the roll and press gently.
11. Cut each sandwich in half and serve right away, while the crust is still crisp.