Start by cutting the eye fillet into thin slices, about 1/4 inch thick.
Place each slice of beef between two sheets of plastic wrap and gently pound with a meat mallet until flattened.
In a small bowl, combine the salt, black pepper, paprika, garlic powder, and onion powder. Sprinkle this seasoning mix evenly over both sides of the beef slices.
Set up your dredging station with three shallow bowls: one for the flour, one for the beaten eggs, and one for the breadcrumbs mixed with chopped parsley.
First, dip each slice of beef into the flour, shaking off the excess. Next, coat it in the egg mixture, allowing any excess to drip off. Finally, press it into the breadcrumb mixture until fully coated.
Heat the oil in a large frying pan over medium-high heat. Once hot, carefully add the breaded beef slices in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown.
Once cooked, transfer the milanesa to a plate lined with paper towels to absorb excess oil. Repeat the frying process with the remaining slices.
Your Best Beef Milanesa is ready to be served! Pair it with a fresh salad or some roasted vegetables for a complete meal.
