Coconut Free Milanesa
Crispy, golden, and satisfying in the most straightforward way, this breaded beef cutlet is a classic for good reason. The coating comes together with pantry staples — flour, egg, milk, and plain breadcrumbs — so there's no need to scan labels for hidden coconut derivatives that can sneak into specialty coatings or pre-seasoned blends. Pounding the cutlets thin before dredging is the real secret here: it ensures even cooking and that signature shatteringly crisp crust in just a few minutes per side. Sunflower or canola oil keeps the fry clean and neutral, letting the seasoned beef and toasted breadcrumbs do all the talking. A squeeze of fresh lemon over the top right before eating cuts through the richness and makes the whole plate feel bright and alive. This is the kind of weeknight dinner that looks impressive but asks very little of you — just a hot pan, a little patience, and a wire rack to keep things crispy while you finish the batches.
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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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