Chestnut Free Milanesa
Crispy, golden, and satisfying in the most elemental way, this breaded beef cutlet is the kind of weeknight dinner that earns a permanent spot in your rotation. The coating comes together with pantry staples — flour, eggs, milk, and plain breadcrumbs — seasoned simply with garlic powder, paprika, salt, and pepper for a crust that fries up beautifully without any fuss. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally straightforward: every ingredient is easy to source and verify, with no hidden surprises lurking in a complicated sauce or specialty coating. The trick to that shatteringly crisp exterior is the ten-minute rest on the wire rack after breading, which helps the coating grip the meat before it ever hits the hot oil. Cooking in batches in a wide skillet keeps the crust from steaming, so each cutlet comes out with that deep, even golden-brown color you're after. A squeeze of lemon and a handful of fresh parsley at the end cut through the richness and make the whole plate feel bright and complete.
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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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