This is another Argentinian favourite from the Toropampa stall, particularly popular in Buenos Aires: Milanese-style breaded meat, topped with tomato sauce, cheese and sometimes ham and popped in the oven until golden. It’s a winner.
Put each steak between pieces of cling film and bash with a rolling pin to a thickness of about 5mm. Set aside.
Beat the eggs in a bowl, then add the parsley, garlic, half a teaspoon of salt and a little black pepper. Mix well. In another bowl mix the breadcrumbs and the Parmesan cheese. Dip a steak into the egg mixture, then press into the cheesy breadcrumbs and coat both sides, pressing with your hands to make sure you fully cover the meat. Repeat until all the steaks are breaded. Now prepare the tomato sauce. Put the
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