Milanesa argentina -- beef schnitzel

Ingredients

• 900 g / 8 slices approx. of Beef schnitzel, boneless beef steaks Top Sirloin Sliced Thin-(*) (about 1-1/2 of an inch thick)
• 3 eggs
• 2 tablespoons fresh parsley, finely chopped
• ½ teaspoon minced garlic
• 1 teaspoon salt
• ½ teaspoon ground cumin
• Vegetable oil, 1 cups . approx.
• 3 cups . Plain breadcrumbs

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Preparation

• In a shallow bowl whisk the eggs. Then add the parsley, garlic, cumin and salt. Mix all ingredients. Set aside.
• Dip beef / steak in marinade mixture and mix it thoroughly. Cover and refrigerate for about 1 hour.
• When ready put plain bread crumbs in a pan and using a fork take one marinated beef / steak at a time and coat it with the breadcrumbs. Coat well.
• Preheat a skillet with about 1 cup of vegetable oil over medium-high heat. Fry each milanesa for about 2 minutes each side or until golden brown.
  
• Keep in mind the thinner the beef the quicker the frying. Use a few paper towels to drain the oil.

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