Prepare the meat. Lay each cutlet between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the meat to an even thickness of about ¼ inch. This ensures even cooking and a tender texture. Season both sides of the meat with salt and black pepper, then set aside.

Prepare the breading station. In one shallow bowl, whisk the eggs with the minced garlic, parsley, paprika, and a pinch of salt. In a second shallow bowl, place the breadcrumbs. In a third shallow bowl, spread the flour. For a crispier texture, toast the breadcrumbs lightly in a dry pan before using.

Bread the cutlets. First, dredge each piece of meat in flour, shaking off any excess. Next, dip the floured meat into the egg mixture, ensuring it is fully coated. Finally, press the meat into the breadcrumbs, patting gently to adhere evenly. Place the breaded cutlets on a tray lined with parchment paper and let them rest for 10 minutes. This step helps the coating adhere better during cooking.

Heat the oil. In a large skillet, pour enough oil to create a shallow frying layer, about 1 cm deep. Heat over medium-high heat until the oil shimmers. Test the oil by dropping in a small piece of breadcrumb, it should sizzle immediately.

Fry the cutlets. Carefully place one or two cutlets into the hot oil, ensuring not to overcrowd the pan. Fry for 2–3 minutes on each side or until golden brown and crispy. Adjust the heat as needed to maintain a consistent temperature and avoid burning.

Drain excess oil. Remove the cutlets from the skillet and place them on a plate lined with paper towels to absorb any excess oil. Repeat with the remaining cutlets, ensuring the oil returns to the correct temperature before frying each batch.

For an optional finishing touch, preheat your oven to 180°C (350°F). Place the fried cutlets on a wire rack over a baking sheet and bake for 5 minutes. This ensures the meat is fully cooked and keeps the crust crisp while you prepare the sides.

Serve the milanesas warm, garnished with fresh parsley and lemon wedges for a bright, tangy complement. Pair with traditional sides such as mashed potatoes, a fresh tomato and lettuce salad, or crispy French fries. To elevate the dish, offer chimichurri sauce or a fried egg on top for a classic Argentine twist.