Milanesa (Argentinian Beef)

Season the chops: Season the chops with salt and pepper.
Breading the chops: Dip each chop in egg, then coat with a mixture of breadcrumbs, parsley and garlic.
Fry: Heat oil in a large skillet over medium heat. Fry the chops until golden brown and cooked through, about 3 to 4 minutes per side.
Serve: Serve hot with lemon wedges or a salad.
Pro Tips:

For an extra crispy crust, use panko breadcrumbs mixed with finely grated Parmesan cheese.
Gently pound the chops until they are an even thickness for even cooking.

foods：
4 veal chop
2 beaten eggs
200 g breadcrumbs
2 tablespoons chopped parsley
2 cloves of garlic, minced
To taste Salt
To taste Pepper