boneless roast cut to 1/4 inch thick (or thin ground hamburger patties)
4 cups bread crumbs (without seasoning)
6 eggs beaten
6 tablespoons milk
salt and pepper
possible additions: mozzarella cheese, thinly sliced ham, tomato, mayonnaise
Heat oil in a skillet or deep fryer. Press roast meat cuts with your hands, season with a dash of salt and pepper. Mix 6 eggs and 6 Tbsp. of milk in wide bowl. Separately take bread crumbs and place on a large plate. Immerse seasoned roast cut in egg and milk mixture. Quickly remove from egg and milk mixture and place in bread crumbs on each side. Bread crumbs should stick to the cut meat. If bread crumbs did not adhere to meat repeat once more. Test heated oil with a drop of bread crumb. Verify crumb browns yet does not burn. Place meat cut with bread crumbs into oil. Cook until golden brown in the middle and a darker brown on the edges. Remove from oil. Place on paper towel or a area where the milanesa can drip dry. Serve with mayonnaise for dipping for a more authentic touch.
For Milanesas Napolitanas add a slice of ham, mozzarella cheese, and a slice of a tomato.
Possible side dishes: Ensalada Russa, Romalaca
(Taken from 'Recetas de la Mision Uruguay Montevideo Oeste', published in 1999, Hermana Suzie Monson, Carassaco, Uruguay. Modified slightly by J. Doug Minnick because he burned several of the first he did upon return to the United States in the year 2000.)