Barley Free Milanesa
Crispy, golden, and satisfying in the most straightforward way, this breaded beef cutlet is a classic for good reason. The thin slices of top round or sirloin get pounded even thinner, seasoned with garlic powder and paprika, then coated in flour, egg wash, and breadcrumbs before hitting a hot skillet of shimmering oil. The result is a shatteringly crisp crust wrapped around tender, juicy beef — the kind of bite that makes you understand why this dish has endured for generations. For anyone navigating a barley-free diet, the coating here is worth a close look: the breadcrumbs and all-purpose flour called for contain no barley, so as long as you source certified barley-free versions of those pantry staples, you're in great shape. That's often the trickiest part of breaded recipes, since some commercial breadcrumbs sneak in unexpected grains. A ten-minute rest on the wire rack before frying is a small but important step that keeps the crust locked on through the whole cook. Finish with a squeeze of lemon and a scatter of fresh parsley, and dinner is genuinely done.
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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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