High Fructose Corn Syrup Free Milanesa
Milanesa is one of those deeply satisfying dishes — thin, tender beef cutlets pounded flat, seasoned with garlic and paprika, then coated in a crispy golden crust that shatters with every bite. It's classic comfort food that feels special enough for a weeknight dinner you'll actually look forward to. Every ingredient here is straightforward and whole: real beef, eggs, milk, plain breadcrumbs, and a handful of pantry spices — nothing processed, nothing sweetened, nothing that would sneak high fructose corn syrup into your meal. That's actually harder to guarantee with store-bought breaded cutlets or frozen schnitzel-style options, where sweetened coatings and additives are surprisingly common. Making it from scratch puts you fully in control of what goes into the breading and onto your plate. The three-step dredge — flour, egg wash, breadcrumbs — builds a coating that clings beautifully and fries up with serious crunch in a simple pan of shimmering oil. A squeeze of fresh lemon over the top right before serving cuts through the richness and makes the whole thing sing.
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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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