Macadamia Free Milanesa
Crispy, golden, and deeply satisfying, this breaded beef cutlet is a classic for a reason. Each piece is pounded thin, seasoned with garlic powder and paprika, then dredged through flour, egg, and breadcrumbs before hitting a hot skillet of shimmering sunflower or canola oil. The result is a shatteringly crunchy crust wrapped around tender, juicy beef — the kind of bite that makes everyone at the table reach for seconds. A quick rest on a wire rack before frying helps the coating lock in and stay put, so you get that satisfying crunch all the way through. Finished with a squeeze of fresh lemon and a scatter of flat-leaf parsley, it's simple food done beautifully. Every ingredient here is straightforward pantry staple territory — no specialty items, no nut-based oils, no hidden surprises — just clean, honest cooking that delivers big flavor without any fuss.
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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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