Argentinian Baked Milanesas with Provoleta Crust and Lemon Chimichurri

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Grease a large baking tray with 1 tablespoon olive oil so the milanesas do not stick.

2. 2

   In a bowl, beat the eggs with the grated garlic clove, mustard, zest from half the lemon, 1 tablespoon chopped parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the beef cutlets and let them rest for 10 minutes to absorb the flavor.

3. 3

   In another bowl or shallow dish, combine the breadcrumbs with the ground oats, half of the oregano, half of the sweet paprika, 1/2 teaspoon salt, and a little more black pepper.

4. 4

   Coat each beef cutlet in the breadcrumb mixture, pressing firmly so the coating adheres on both sides. Place the milanesas on the oiled tray and drizzle or brush them with 1 more tablespoon olive oil.

5. 5

   Bake for 10 minutes at 220 °C / 425 °F. Carefully flip the milanesas, spread the grated provoleta on top, and bake for 8 to 10 minutes more at 220 °C / 425 °F, until golden, cooked through, and the cheese is lightly melted and browned.

6. 6

   While they bake, make the chimichurri: in a small bowl mix the chopped garlic, remaining parsley, remaining oregano, remaining sweet paprika, lemon juice, red wine vinegar, the remaining tablespoon of olive oil, a pinch of salt, and black pepper. Stir well and let it rest for 5 minutes.

7. 7

   Serve the milanesas hot from the oven with the lemon chimichurri spooned on top or on the side.