Low Sugar Milanesa
Crispy, golden, and deeply satisfying, this pan-fried beef cutlet is the kind of weeknight dinner that feels far more impressive than the effort it requires. The coating comes together with flour, egg, and plain breadcrumbs — nothing more — so every ingredient is straightforward and free of any sneaky sweeteners. That matters more than you might think, since many store-bought breaded or pre-marinated cutlets quietly contain added sugars in their coatings or seasonings. Here, the flavor comes entirely from garlic powder, paprika, salt, and pepper, which means bold and savory without any compromise. Pounding the beef thin before dredging is the real secret to getting that shatteringly crisp crust that stays put through the whole fry. A squeeze of lemon and a handful of fresh parsley at the end brighten everything up and make it feel like a proper restaurant plate. It's the kind of recipe you'll come back to again and again because it's just that good.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 4 thin beef cutlets (top round or sirloin), about ¼ inch thick, 6–7 oz each
- 1 tsp kosher salt
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!