Milanesa a Caballo

Step 1

Pat the beef cutlets dry with paper towels on both sides so the breading will stick; this helps them crisp up when fried.

Step 2

Sprinkle both sides of each cutlet generously with salt and pepper, then set them on a clean plate.

Step 3

Pour the flour into a shallow bowl, the beaten eggs into a second shallow bowl, and the panko into a third shallow bowl.

Step 4

Take one cutlet and dip it into the flour, coating both sides lightly and shaking off any excess; place it on a clean plate.

Step 5

Pick up the floured cutlet, dip it into the beaten eggs until fully coated, then immediately press both sides into the panko to coat evenly.

Step 6

Repeat steps 4–5 with the second cutlet; set both breaded cutlets on a clean plate.

Step 7

Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 8

Carefully lay one breaded cutlet into the hot oil and cook without moving it for 2 minutes until the bottom is golden brown like dark honey.

Step 9

Flip the cutlet and cook the other side for 1 minute 30 seconds until that side is also golden brown; slide it onto a paper-towel-lined plate.

Step 10

Add the remaining 2 tablespoons of olive oil to the same skillet over medium-high heat until it shimmers, about 45 seconds.

Step 11

Repeat steps 8–9 with the second cutlet, then transfer it to the paper-towel plate with the first one.

Step 12

Without washing the skillet, add the remaining 1 teaspoon of oil over medium-high heat until it shimmers, about 30 seconds.

Step 13

Crack 1 egg into the skillet and cook for 2 minutes until the white is set and opaque but the yolk is still runny; transfer it to a small plate.

Step 14

Repeat step 13 with the remaining egg, cooking it in the same skillet.

Step 15

Place each milanesa on a serving plate, then carefully slide one fried egg on top of each cutlet so the runny yolk is centered.