PUNTO X PUNTO LA MILANESA PERFECTA DE CHRIS PETERSEN - 1 chef 1 ingrediente

Pound the bife de chorizo to an even thickness.

Season the bife de chorizo with salt and pepper on both sides.

Set up a breading station with three shallow dishes: one for flour, one for beaten eggs, and one for breadcrumbs.

Dredge each bife de chorizo in flour, shaking off excess.

Dip the floured bife de chorizo into the beaten eggs, ensuring it's fully coated.

Press the egg-coated bife de chorizo into the breadcrumbs, covering it completely.

Heat oil in a large skillet over medium-high heat until shimmering.

Fry the breaded bife de chorizo in batches for 3-4 minutes on each side, until golden brown.

Transfer the cooked milanesa to a paper towel-lined plate to drain excess oil.

Serve hot with lemon wedges and garnish with chopped parsley.

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