Begin by seasoning the beef cutlets generously with salt and freshly ground pepper, ensuring each piece is well-seasoned to enhance flavor. Next, prepare the breading station. Dip each seasoned cutlet into the beaten eggs, allowing the egg to coat the meat thoroughly. Then, press the cutlet into a mixture of breadcrumbs seasoned with chopped parsley and minced garlic, making sure to cover every inch for a flavorful crust. Heat a generous amount of oil in a large frying pan over medium heat. Once the oil is hot, carefully place the breaded cutlets into the pan. Fry each side for approximately 3 to 4 minutes, or until the coating turns a beautiful golden brown and the beef cooks through to perfection. Once cooked, transfer the cutlets to a paper towel-lined plate to drain any excess oil. Serve the milanesa hot, paired with fresh lemon wedges that can be squeezed over the top for a delightful citrus kick, or accompany with a crisp side salad to balance the meal. Pro Tips: - For an irresistibly crispy crust, try using panko breadcrumbs combined with a sprinkle of finely grated Parmesan cheese. - To ensure even cooking, gently pound the cutlets to a uniform thickness before seasoning and breading.