Milanesas (Breaded Sirloin)

SERVES 8

2 eggs
1/2 cup milk
1 cup seasoned bread crumbs
3 tablespoons grated parmesan cheese or Romano cheese
2 tablespoons minced fresh parsley
2 cloves garlic, minced
1/4 teaspoon salt
1/8 teaspoon pepper
2 lbs boneless beef top sirloin steaks, cut into 1/4 inch slices (1-1/2" thick)
oil (for frying)
4 medium ripe tomatoes, sliced
8 ounces sliced mozzarella cheese
lemon wedge

In a shallow bowl, whisk the eggs and milk.
In another shallow bowl, combine the bread crumbs, Parmesan cheese, parsley, garlic, salt and pepper.
Dip steak in egg mixture, then coat with the crumb mixture.
In a large skillet, heat 1/2" of oil.
Brown steak over medium-high heat for 2-3 minutes on each side or until meat reaches desired doneness (keep in mind that the longer it is cooked, the tougher it gets).
Drain on paper towels.
Transfer to a baking sheet.
Top beef with tomato, then cheese slices.
Broil 4" from the heat for 1-2 minutes or until cheese is melted.
Serve with lemon wedges.

To make this really special, omit the tomato.
Place one slice of Monterey Jack cheese and a thin slice of ham on each Milanesa. Secure with a toothpick. Cover with Spaghetti sauce and bake until the cheese is melted.
While on my mission in Paraguay, we called this Milanesa Napolitano.