INGREDIENTS
- – Thick sliced buttock meat, 1 ok.
- – Eggs 4 models.
- – Breadcrumbs, 1/2 kG.
- – Crushed puree garlic, 2 cloves.
- – Chopped recent parsley, 2 tablespoons.
- – Floor cumin 1/2 teaspoon.
- – Black pepper, c/n
- – Sal, c/n
- – Vegetable oil, 3/4 l
- Salad:
- – Tomate cherry
- – Purple onion in julienne
- – Capers
- – Contemporary oregano
- – Dill
- – Oil
- – Salt and pepper
– If the meat has fats or nerves, take away them with a pointy knife.
– Place the buttock slices one after the other on a picket or plastic board, place separators on prime and, with a Milanese hammer, soften the meat by gently hitting it.
– In a deep bowl, break the eggs and blend them with the cumin, garlic and chopped parsley. Season with salt and pepper and add the softened buttock fetas to the bowl.
– Combine till all of the meat is soaked.
– Cowl the bowl with a movie or a plate and refrigerate for not less than half-hour.
– After the marinating time has handed within the fridge, proceed to assemble the milanesas.
– In an elongated dish, pour the breadcrumbs and bread every bit of meat one after the other on each side, and stretch with a rolling pin. Ensuring that your entire Milanese is effectively lined.
– Switch it to a different plate and proceed breading all of the remaining ham fetas and putting them in a pile.
– Fry in oil and luxuriate in them.
