Citrus Free Milanesa
Crispy, golden, and deeply satisfying, this breaded beef cutlet is the kind of weeknight dinner that feels far more impressive than the effort involved. The cutlets are pounded thin, seasoned with garlic powder, paprika, salt, and pepper, then run through a classic flour-egg-breadcrumb dredge before hitting a hot skillet of shimmering neutral oil. That three-step coating is what creates the shatteringly crisp crust that makes this dish so craveable — no shortcuts, no mystery ingredients. For anyone navigating a citrus-free diet, the core recipe is completely free of citrus at every stage; the lemon wedges listed for serving are explicitly optional and easy to skip without losing anything essential. The spice blend does all the heavy lifting on flavor, so you genuinely won't miss them. A quick rest on a wire rack before frying helps the coating grip the meat, which means less breading falling off in the pan and more of it ending up on your plate where it belongs. Serve these straight from the skillet while the crust is still crackling.
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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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