Beef milanesas with mash

Ingredients for 4 portions

• 800 gBeef topside, thinly sliced, about 0.5 cm
• 3Eggs
• 2 clovesGarlic, finely chopped
• 2 tbspParsley, chopped
• to tasteSalt
• to tasteBlack pepper
• 200 gBreadcrumbs
• 100 mlRapeseed oil, for frying

On the side

• 1.2 kgPotato, floury
• 3 tbspButter, for the mash
• 150 mlMilk, hot
• to tasteNutmeg
• 1Lemon, in wedges

Method

1. Peel the potatoes, cut them into even pieces and put them in a pan of cold, salted water. Bring to the boil.
2. Boil the potatoes until tender, about 20 minutes.
3. Beat the eggs in a shallow dish with the garlic, parsley, salt and pepper.
4. If the slices of beef are thick, flatten them a little with a rolling pin. Dip each one in the egg, then in the breadcrumbs, pressing the crumbs on firmly with your palm on both sides.
5. Drain the potatoes and mash them with the butter, hot milk, a pinch of nutmeg and salt until smooth. Cover to keep warm.
6. Heat the oil in a large frying pan over a medium-high heat. Fry the milanesas in batches for 2–3 minutes per side until golden and crisp, then drain on kitchen paper.
7. Serve the milanesas with the mash and lemon wedges for squeezing over.

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