To make the avocado pesto, in the bowl of a food processor, pulse the pine nuts and the garlic until the nuts are finely chopped. Add the avocado, cilantro, parmesan, lime juice and salt and pepper to taste. Pulse a few times to combine. Add the olive oil and process the ingredients until smooth. Set aside.
For the milanesas, preheat the oven to 350 F and grease a baking sheet with olive oil. Mix both flours, wheat germ, oregano and aji molido in a bowl.
Heat the olive oil in a small skillet over medium heat. Add 4 cloves of chopped garlic and cook until fragrant and softened, about 30 seconds. Add to the bowl.
Stir in 1 egg, 1 tablespoon milk and 1 cup water. Add the second tablespoon of milk if the dough seems dry. Knead the dough until smooth and then roll until 1/4-inch thick. Cut dough into circles, approximately 3-inches in diameter.
Place a teaspoon of pesto in the middle of one circle and top with a second dough round. Pinch the borders together with your fingers so the filling will not spill out when you cook them.
Bring a medium pot of water to boil and cook the filled circles for 2 minutes. Drain.
Beat the second egg and mix with the chopped parsley and remaining 1 clove chopped garlic. Season with salt and pepper. Put the bread crumbs in a second dish.
Dip each milanesa in the egg mixture and then roll in the bread crumbs. Place on a greased baking sheet and bake for 20 minutes, turning halfway through.