Cashew 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 pantry staples — flour, eggs, milk, and plain breadcrumbs — so there's no need to scan labels for hidden nut-based fillers or worry about cross-contact from mixed nut products. Pounding the cutlets thin is the real secret here, giving you that signature shatteringly crisp crust with tender beef underneath in every single bite. The spice blend of garlic powder, paprika, salt, and pepper keeps things simple but deeply flavorful, and letting the breaded cutlets rest on a wire rack before frying makes sure that coating stays put. A hot skillet with shimmering sunflower or canola oil does the rest of the work, building a deep golden crust in just a few minutes per side. A squeeze of lemon and a scatter of fresh parsley at the end cuts through the richness and makes the whole plate feel bright and complete. It's the kind of weeknight dinner that looks impressive but asks very little of you.
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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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