Milanesa a Caballo with Chimichurri Sauce

Ingredients

• 4 beef or chicken cutlets (150g each) 4 beef or chicken cutlets (150g each)
• 1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
• 2 eggs 2 eggs
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying
• 4 eggs, for frying 4 eggs, for frying
• Chimichurri sauce: Chimichurri sauce:
• 1 cup (30g) fresh parsley, finely chopped 1 cup (30g) fresh parsley, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• 1/2 cup (120ml) olive oil 1/2 cup (120ml) olive oil
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 5g
• Carbohydrates (total, sugars): 20g, 1g
• Protein: 35g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a shallow dish, whisk the eggs with salt and pepper. Place the breadcrumbs in another shallow dish.
3. 3.
   Dip each cutlet into the beaten eggs, allowing any excess to drip off, then coat it in breadcrumbs, pressing gently to adhere.
4. 4.
   Heat vegetable oil in a large skillet over medium heat. Fry the cutlets until golden brown on both sides, about 3-4 minutes per side. Transfer the cutlets to a baking sheet and keep warm in the oven.
5. 5.
   In the same skillet, fry the eggs sunny-side-up until the whites are set but the yolks are still runny.
6. 6.
   To make the chimichurri sauce, combine the parsley, garlic, red wine vinegar, olive oil, salt, and pepper in a bowl. Mix well.
7. 7.
   Serve the milanesa topped with a fried egg and drizzle with chimichurri sauce. Enjoy!

Treat your ingredients with care...

• Breadcrumbs — For a gluten-free version, use gluten-free breadcrumbs or crushed gluten-free crackers.
• Beef or chicken cutlets — Pound the cutlets with a meat mallet to ensure they are evenly thin for quick and even cooking.
• Chimichurri sauce — Adjust the amount of garlic and vinegar according to your taste preferences. For a spicier version, add a pinch of red pepper flakes.

Tips & Tricks

• To make the milanesa extra crispy, double coat the cutlets by dipping them in the beaten eggs and breadcrumbs twice.
• If you prefer your fried eggs with a runny yolk, cook them on low heat and cover the skillet with a lid for a few minutes.
• Serve the milanesa with a squeeze of fresh lemon juice for an extra burst of flavor.
• If you don't have red wine vinegar for the chimichurri sauce, you can substitute it with white wine vinegar or apple cider vinegar.
• Leftover chimichurri sauce can be stored in the refrigerator for up to a week and used as a marinade or condiment for other dishes.

Serving advice

Serve the Milanesa a Caballo hot, straight from the oven, with the fried egg on top and a generous drizzle of chimichurri sauce. Accompany it with a side of crispy French fries or a fresh green salad for a complete meal.

Presentation advice

For an appealing presentation, place the Milanesa a Caballo on a large serving platter, arranging the fried eggs on top. Garnish with a sprinkle of fresh parsley and serve the chimichurri sauce in a small bowl on the side. Add a wedge of lemon for an extra touch of color.