A classic beef milanesa sandwich: crisp outside, juicy inside, with fresh vegetables and a creamy touch. Hearty, familiar, and at its best freshly made.
Divide the beef round into four steaks. Place them on the board and pound them to an even 5 to 7 mm thickness, large enough to cover the bread. Season both sides with two fifths of the salt and half of the pepper.
Beat the egg with the ground garlic, remaining salt, and pepper. Dip each steak in the egg, let the excess drain, then coat with
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Rest the breaded milanesas for 5 minutes. The breadcrumbs should look dry and firmly attached before frying; this short rest helps prevent the crust from separating.
Heat the vegetable oil in a wide skillet to 170 to 175°C. Fry the milanesas without crowding for 2 to 3 minutes per side, until evenly golden and crisp. Remove and drain on paper towels for 1 minute.
Thinly slice the tomato, separate and dry the lettuce leaves, and split the French rolls without cutting all the way through. Spread with mayonnaise, place one hot milanesa in each roll, and finish with tomato and lettuce. Serve immediately while the crust is still crisp.
