BHA & BHT Free Milanesa
Crispy, golden, and satisfying in the most straightforward way, this breaded beef cutlet is a classic for a reason. The coating comes together with flour, egg, milk, and plain breadcrumbs — no packaged mixes or processed shortcuts that might sneak in unwanted preservatives. That matters more than it sounds, because BHA and BHT turn up in a surprising number of commercial breadcrumbs and seasoning blends, making a dish this simple suddenly complicated to source safely. Here, every ingredient is easy to verify and easy to find clean. The cutlets get pounded thin, seasoned with garlic powder, paprika, salt, and pepper, then fried in sunflower or canola oil until the crust is deeply golden and shatteringly crisp. A squeeze of lemon and a handful of fresh parsley at the end brighten the whole plate without adding anything to stress over. It's weeknight comfort food that happens to be completely transparent about what's in it.
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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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