Peanut Free Milanesa
Crispy, golden, and satisfying in the most elemental way, this breaded beef cutlet is the kind of weeknight dinner that feels far more impressive than the effort it takes. Each piece of top round or sirloin gets pounded thin, seasoned with garlic powder, paprika, salt, and pepper, then run through a classic flour-egg-breadcrumb dredge before hitting a hot skillet of shimmering oil. The result is a shatteringly crisp crust wrapped around tender, juicy beef — the kind of texture contrast that makes people go back for seconds. Because the whole recipe is built from straightforward pantry staples, there's no need to scan labels for hidden nut-based oils or coatings; sunflower or canola oil does the job beautifully and keeps everything clean. Letting the breaded cutlets rest on a wire rack before frying is a small step that pays off big, helping the coating grip the meat so it doesn't slide off in the pan. A squeeze of lemon and a handful of fresh parsley at the end cut through the richness and brighten the whole plate. Simple, crowd-pleasing, and completely worry-free.
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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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