Hazelnut Free Milanesa
Crispy, golden, and satisfying in the most straightforward way, this breaded beef cutlet is a classic for a reason. The coating comes together with pantry staples — flour, eggs, milk, and plain breadcrumbs — so there's no guesswork about what's actually in it, and no hidden nut-based oils or coatings to worry about. Sunflower or canola oil keeps the fry clean and neutral, letting the seasoned crust take center stage. Pounding the cutlets to an even thickness is the real secret here: it guarantees fast, even cooking and that signature thin, shatteringly crisp exterior. A quick rest on a wire rack before the cutlets hit the pan helps the breading stay put so you get full coverage in every bite. Finished with a squeeze of lemon and a scatter of fresh parsley, it's bright, savory, and genuinely hard to stop eating. Simple enough for a weeknight, impressive enough to put on the table for company.
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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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