Almond Free Milanesa
Crispy, golden, and satisfying in the most primal way, this breaded beef cutlet is a classic for a reason. The coating comes together with pantry staples — flour, eggs, milk, and plain breadcrumbs — so there's no need to hunt down specialty products or scrutinize labels for hidden nut-based ingredients. That three-step dredge of flour, egg wash, and breadcrumbs is the secret to a crust that stays put and fries up beautifully shatteringly crisp in sunflower or canola oil. Pounding the cutlets to an even thickness means every bite cooks evenly, with no dry edges or underdone centers. A squeeze of lemon and a scatter of fresh parsley at the end cut through the richness and make the whole plate feel bright and restaurant-worthy. It's the kind of weeknight dinner that looks far more impressive than the effort it actually takes.
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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.
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