Legume Free Milanesa

Total time50 min

Prep time20 min

Cook time20 min

4.6

(27)

Crispy, golden, and satisfying in the most primal way, this breaded beef cutlet is the kind of weeknight dinner that feels like a genuine occasion. Thin-pounded top round or sirloin gets seasoned with garlic powder, paprika, salt, and pepper before being dredged through flour, egg, and breadcrumbs — a classic three-step coating that fries up into a shatteringly crunchy crust. Every single ingredient here is naturally free of legumes, so there's no need to audit labels or swap anything out. The real trick is letting the breaded cutlets rest on a wire rack before they hit the oil, which helps the coating grip the meat and stay intact through the fry. A hot skillet with shimmering oil does the rest, building that deep amber crust in just a few minutes per side. A squeeze of lemon and a scatter of fresh parsley at the end cut through the richness and make the whole plate feel bright and complete.

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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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