Milanese Steak

Directions

• Start by preparing the steaks. 
  Season them with salt and pepper to taste on both sides.
• Next, prepare a mixing station. 
  Place a plate with wheat flour, another with beaten eggs (you can add a pinch of salt to the eggs), and a third plate with breadcrumbs.
• Dredge each steak first in the flour, making sure to coat both sides with a thin, even layer.
• Then dip the steak into the beaten eggs, covering it completely.
• Finally, place the steak in the breadcrumbs and press it well so that it sticks to the steak. 
  Make sure the steak is completely covered with the breadcrumbs.
• Heat a large frying pan with enough oil to fry the steaks. 
  The amount of oil can vary, but it is usually enough to cover at least half of the steaks. 
  Heat the oil over medium heat.
• When the oil is hot (you can test by throwing a little breadcrumbs into the pan; if it bubbles, the oil is ready), place the steaks in the pan carefully, avoiding overcrowding.
• Fry them until they are golden on one side, then turn them over and fry the other side. 
  Frying time may vary, but is generally 3 to 5 minutes per side, depending on the thickness of the steaks.
• When the steaks are browned and cooked through, remove them from the pan and place them on a plate lined with paper towels to remove excess oil.
• Serve immediately with sides of your choice, such as rice, beans, salad or fries.