Chicken Free Milanesa
Crispy, golden, and deeply satisfying, this beef milanesa is the kind of weeknight dinner that feels far more impressive than the effort it takes. Thin beef cutlets are pounded to an even thickness, 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 crisp crust that locks in all the juicy flavor of the beef underneath. Because this recipe is built entirely around beef, there's no poultry in sight — not in the protein, not in the breading, not in the pan. A squeeze of fresh lemon and a scatter of flat-leaf parsley at the end brighten everything up and cut through the richness in the best possible way. Letting the breaded cutlets rest on a wire rack before frying is a small step that makes a real difference, helping the coating stay put and fry up evenly. Whether you're feeding a crowd or just treating yourself, this is the kind of satisfying, no-fuss meal that earns a permanent spot in your rotation.
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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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