Low Histamine Milanesa

Total time50 min

Prep time20 min

Cook time20 min

4.6

(27)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

4 thin beef cutlets (top round or sirloin), about ¼ inch thick, 6–7 oz each
Ingredient note
Histamine levels rise the longer meat sits after butchering. Buy beef as fresh as possible, ideally flash-frozen, and cook it promptly.
1 tsp kosher salt
½ tsp black pepper
½ tsp garlic powder
½ tsp sweet paprika
Ingredient note
Paprika is limited because hot varieties contain gut-irritating capsaicin, which sweet paprika does not. This recipe only uses about 1/8 teaspoon per serving. Use a sweet (not hot) paprika. If you prefer to always avoid sweet paprika, please tap it and change its rating to Red.
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)
Can be omitted
lemon
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!