Citric Acid Free Milanesa
Crispy, golden, and satisfying in the most straightforward way, this breaded beef cutlet is a classic for good reason. The seasoning blend of garlic powder, sweet paprika, salt, and pepper keeps things simple and flavorful without leaning on any acidic marinades or citrus-based tenderizers — making it a natural fit for anyone avoiding citric acid in their meals. The three-step dredge of flour, egg wash, and plain breadcrumbs builds a crust that shatters beautifully when you cut into it, with no hidden additives to worry about. Letting the breaded cutlets rest on a wire rack before frying is the small step that makes a big difference — it helps the coating grip the meat so nothing slides off in the pan. Frying in a neutral oil like sunflower or canola keeps the flavor clean and lets that golden crust be the star. The lemon wedges and parsley listed for serving are entirely optional, so you can skip the citrus entirely and still have a complete, deeply satisfying plate. This is weeknight comfort food that happens to check every box.
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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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