Lupin Free Milanesa
Crispy, golden, and satisfying in the most elemental way, this breaded beef cutlet is the kind of weeknight dinner that feels like a special occasion without demanding much from you. The coating comes together with flour, egg, and plain breadcrumbs — straightforward pantry staples that happen to be completely free of lupin, which can sneak into breading mixes and flour blends more often than most people realize. Pounding the cutlets thin before seasoning them with garlic powder, paprika, salt, and pepper means every bite is tender and well-seasoned all the way through. The three-step dredge locks in a crust that fries up shatteringly crisp in sunflower or canola oil, and that short resting period on the wire rack before the cutlets hit the pan makes a real difference in how well the coating holds together. Cooking in batches keeps the oil temperature steady so you get that deep, even golden-brown color rather than a pale, soggy result. A squeeze of lemon and a handful of fresh parsley at the end cut through the richness and brighten the whole plate. Simple, unfussy, and genuinely delicious.
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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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