By Dina Begum
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, pressi