Steak Milanesa is much loved Argentine meal that is quick and easy to make. I enjoy my Argento Bonarda with this dish comprised of thin, juicy steak that’s lightly breaded. A native varietal to Argentina, Bonarda exhibits a fresh floral and rich red fruit characters with a touch of spice, perfect to enjoy with Steak Milanesa. Salud! Sebastián San Martín - Argento Winemaker.

Serves 4

2 lbs boneless beef top sirloin steak, cut into ¼ inch slices
2 eggs
½ cup milk
2 cups seasoned bread crumbs
2 tbsp chopped fresh parsley
2 cloves garlic crushed
Oil (for frying)
Salt and pepper to season
lemon wedges for garnish

In a shallow bowl, whisk the eggs and milk together, then in another shallow bowl; combine the bread crumbs, parsley, garlic, salt and pepper.

Dip each steak in egg mixture, then coat with the crumb mixture.

In a large pan, pour a generous measure of oil and heat up for a few second, then add the breaded steak and fry over medium-high heat for 2-3 minutes on each side or until meat reaches desired doneness.

Drain on paper towels. Serve with lemon wedges and a green salad.