Argentine Provençal Milanesas with Warm Potato Lemon Salad

Instructions

1. 1

   Preheat the oven to 95 °C / 200 °F to keep the milanesas warm once cooked. If the steaks are too thick, cover them with plastic wrap or paper and gently pound them to about 1/4 inch thick.

2. 2

   Place the potatoes in a pot with cold water and 4 g of salt. Bring to a boil and cook for 12 to 15 minutes, until tender but not falling apart. Drain and keep them warm.

3. 3

   Meanwhile, finely chop 2 garlic cloves and mix them with half of the parsley, the eggs, mustard, a pinch of salt, and black pepper in a wide bowl. Add the steaks and let them absorb the flavors for 10 minutes.

4. 4

   In another dish, combine the breadcrumbs with the grated Parmesan and some additional chopped parsley. Coat each steak in this mixture, pressing well so the crumb sticks evenly.

5. 5

   For the warm salad, combine the hot potatoes, red onion, the remaining 2 finely chopped garlic cloves, the rest of the parsley, lemon juice and zest, olive oil, dried oregano, and a pinch of salt in a large bowl. Toss gently and set aside.

6. 6

   Heat a large skillet over medium heat with the vegetable oil until it reaches about 175 °C / 350 °F. Fry the milanesas 1 or 2 at a time for 2 to 3 minutes per side, until golden brown and cooked through.

7. 7

   As they come out of the skillet, place the milanesas on a rack or paper towel for 1 minute, then keep them in the oven at 95 °C / 200 °F while you finish the batch.

8. 8

   Serve each hot milanesa with a generous portion of the warm potato lemon salad on top or on the side. Adjust with more salt, pepper, or extra drops of lemon if desired.