Low Sodium Milanesa

Total time50 min

Prep time20 min

Cook time20 min

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Ingredients

4 servings

4 thin beef cutlets (top round or sirloin), about ¼ inch thick, 6–7 oz each
1 tsp kosher salt
Morton Salt Substitute - 3.125 Oz MySALT The Original Salt Substitute
See all
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper
½ tsp garlic powder
½ tsp sweet paprika
3 large eggs
2 tbsp whole milk
1 ½ cups plain breadcrumbs
¼ cup all-purpose flour
½ cup neutral oil (such as sunflower or canola), plus more as needed

For serving

lemon wedges, for serving (optional)
fresh flat-leaf parsley, roughly chopped, for serving (optional)

Instructions

1
Place each cutlet between two sheets of plastic wrap or in a zip-top bag and pound with a meat mallet or rolling pin to an even 1/4-inch thickness. Season both sides with the salt, black pepper, garlic powder, and paprika.
2
Set up a three-station dredging line in shallow bowls: flour in the first, eggs whisked together with the milk in the second, and breadcrumbs in the third.

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