Milanesa de Peceto with Chimichurri Sauce

Ingredients

• 4 beef eye round steaks, thinly sliced (400g / 14oz) 4 beef eye round steaks, thinly sliced (400g / 14oz)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 large eggs, beaten 2 large eggs, beaten
• 2 cups (200g) breadcrumbs 2 cups (200g) breadcrumbs
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying
• For the chimichurri sauce: For the chimichurri sauce:
• 1 cup (30g) fresh parsley, finely chopped 1 cup (30g) fresh parsley, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• 1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 20g (Saturated Fat: 4g)
• Carbohydrates: 30g (Sugar: 2g)
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Season the beef eye round steaks with salt and pepper on both sides.
3. 3.
   Dredge each steak in flour, shaking off any excess.
4. 4.
   Dip the steaks into the beaten eggs, allowing any excess to drip off.
5. 5.
   Coat the steaks in breadcrumbs, pressing gently to adhere.
6. 6.
   Heat vegetable oil in a large skillet over medium-high heat.
7. 7.
   Fry the breaded steaks in batches until golden brown and crispy, about 3-4 minutes per side.
8. 8.
   Transfer the cooked steaks to a baking sheet and place in the preheated oven to keep warm.
9. 9.
   In a small bowl, combine the chopped parsley, minced garlic, red wine vinegar, olive oil, dried oregano, salt, and pepper. Mix well to make the chimichurri sauce.
10. 10.
    Serve the milanesa de peceto hot, accompanied by the chimichurri sauce on the side.

Treat your ingredients with care...

• Beef eye round — To ensure tender and juicy cutlets, it's important to thinly slice the beef eye round against the grain. This will help break down the muscle fibers and result in a more tender meat.

Tips & Tricks

• For an extra crispy coating, you can double coat the beef cutlets by dipping them in the beaten eggs and breadcrumbs twice.
• If you prefer a spicier chimichurri sauce, add a pinch of red pepper flakes or a dash of hot sauce.
• Serve the milanesa de peceto with a squeeze of fresh lemon juice for a burst of citrus flavor.
• If you don't have beef eye round, you can also use chicken breast or pork loin as a substitute.
• To make the dish healthier, you can bake the breaded cutlets in the oven instead of frying them.

Serving advice

Serve the milanesa de peceto hot, accompanied by a generous drizzle of chimichurri sauce. Garnish with fresh parsley leaves for an extra touch of color.

Presentation advice

Arrange the crispy milanesa de peceto on a platter, overlapping slightly. Drizzle the vibrant green chimichurri sauce over the top, allowing it to cascade down the sides. Serve with a side of mashed potatoes or a fresh salad for a complete meal.