Milanesa

Place beef sirloin between sheets of baking paper and pound to about 5 mm thick.

In a shallow dish, beat eggs with garlic, parsley, salt and black pepper. Put breadcrumbs in a second dish.

Dip each of thin cutlets in egg wash, let the extra drip off, then press firmly into the crumbs on both sides. Spray or brush both sides with olive oil.

Air fry breaded cutlets in a single layer, in 2 to 4 batches depending on your basket, flipping halfway, until golden and crisp and the beef is cooked through.

Serve hot with lemon to squeeze over.