Milanesa

Step 1: Prepare the meat cutlets

  • Protein

    • meat cutlets
      2
    • salt

Between plastic wrap sheets, pound out the sliced meat cutlets into wide, 1/4-inch thick sheets with a meat mallet or the bottom of a heavy pan. The meat should be thinned out and tenderized, but still holding together. These can be as big as you want, as long as they will fit into the frying pan.

Season each prepared cutlet with a thin layer of salt.

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