Brazil Nut Free Milanesa
Crispy, golden, and deeply satisfying, this classic Argentine-style breaded beef cutlet is weeknight comfort food at its absolute finest. The cutlets are pounded thin, seasoned with garlic and paprika, then coated in a three-step dredge of flour, egg, and breadcrumbs before hitting a hot skillet of shimmering oil — the result is an audibly crunchy crust wrapped around tender, juicy beef. A squeeze of lemon over the top right before eating cuts through the richness in the best possible way. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally straightforward — every ingredient on the list is a pantry staple with no hidden surprises lurking in the coating. The real trick is letting the breaded cutlets rest on a wire rack before frying, which helps the crust bond properly so it doesn't slide off in the pan. Sunflower or canola oil keeps the flavor neutral and lets the seasoned crust be the star. Finish with a scatter of fresh flat-leaf parsley for a little color and brightness, and dinner is 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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