Milanesa de carne

Step 1: Trim any fat and sinew from 1 ⅓ lb beef topside or rump steaks (nalga or cuadrada). Put each steak between two sheets of cling film and pound with a rolling pin or meat mallet to about 5 mm thick.

Step 2: Beat 2 eggs in a shallow dish with 2 cloves garlic, 2 tbsp flat-leaf parsley, 1 tsp salt and ½ tsp black pepper. Spread 5 ½ oz dried fine breadcrumbs in a second dish.

Step 3: Dip each steak in the egg, let the extra drip off, then press it firmly into the breadcrumbs on both sides. Pat with your palm so the crumbs stick.

Step 4: Lay the milanesas on a tray, cover and chill for 30 minutes (or up to 8 hours) in the fridge. Wash your hands and boards after handling raw meat.

Step 5: Heat 1 cup sunflower oil, for shallow frying in a large frying pan over a medium-high heat to about 350°F: a breadcrumb should sizzle at once without burning.

Step 6: Fry the milanesas one or two at a time for 2–3 minutes a side, until deep golden. The thin beef cooks through in this time; the juices should run clear when pressed.

Step 7: Drain on kitchen paper and serve straight away with 1 lemon wedges to squeeze over, and mashed potato, chips or a salad.