About this recipe: Began eating these when I first went to Austria at age 3, and discovered the recipe from my fiancé's grandmother. A simple, easy and incredibly tasty method of cooking a variety of meats. Choose a healthier oil (sunflower, olive) for frying. I use quick cook chicken breast steaks and pork medallions cut thin and beaten too; traditionally veal is used. Serve with sauté potatoes and a green Styrian salad.
we call these milanesas in Argentina and Uruguay. We make them with lamb or beef and they taste great! - 26 Jan 2010
Loved it! It was a hit. I'm going to try it with chicken next. - 19 Oct 2014
Simple recipe, easy to make, thanks! - 19 May 2012