Celery Free Milanesa
Crispy, golden, and deeply satisfying, this breaded beef cutlet is the kind of weeknight dinner that feels like a special occasion without demanding much from you. Each piece of top round or sirloin gets pounded thin, seasoned with garlic powder, paprika, salt, and pepper, then run through a classic flour-egg-breadcrumb dredge before hitting a hot skillet. The result is a shatteringly crunchy crust wrapped around tender, juicy beef — the kind of texture contrast that makes people reach for seconds before they've finished their first. For anyone navigating a celery-free lifestyle, this recipe is a natural fit: every ingredient is straightforward and easy to verify, with no hidden vegetable blends or seasoning mixes that might sneak in unwanted extras. A squeeze of lemon and a handful of fresh parsley at the end cut through the richness and brighten the whole plate. It's a dish that travels well across cultures — from Buenos Aires kitchens to Italian-American tables — and it earns its place in the regular rotation every single time.
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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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