Argentinian Milanesas

Cut the beef into long, semi-thin filets. Season with salt to taste on both sides. In a bowl, beat the eggs well (one egg per two filets) and then add the minced garlic together with the chopped parsley. Squeeze one or two lemons into the mixture. Add the beef to the mixture and submerge it well so it's fully coated. Refrigerate for at least a couple of hours.

After marinating, take the beef out of the fridge and bread it just once with breadcrumbs or panko. You can season the breadcrumbs with salt or other spices to taste. Optional: chill the breaded filets a bit longer.

Oven method: Preheat the oven to 250 °C (480 °F). Preheat the baking tray as well. Once preheated, take the tray out and add a little oil so the milanesas don't stick. Place the milanesas on the tray and bake for about 15 minutes per side.

Pan or pot method: Add about three fingers' depth of vegetable oil to a pot or deep skillet. Heat it well over medium-high heat and then cook the milanesas on both sides. Stay close — they cook quickly.

Remove and serve with mayo, lemon, or any sauce you like.