Pecan Free Milanesa
Crispy, golden, and satisfying in the most straightforward way, this breaded beef cutlet is a classic for good reason. Pounded thin and coated in a simple three-step dredge of flour, egg, and breadcrumbs, each piece fries up with a shatteringly crunchy crust and juicy, tender meat inside. The seasoning blend — garlic powder, paprika, salt, and pepper — is understated but effective, letting the beef and the crisp coating do the heavy lifting. A squeeze of fresh lemon at the end cuts right through the richness and makes the whole plate feel bright and alive. Every ingredient here is completely straightforward, so there's no need to scan labels or worry about unexpected nut-based coatings sneaking into the mix. Letting the breaded cutlets rest on a wire rack before frying is a small step that makes a big difference, helping the coating grip the meat so it stays intact through the whole cook. Serve it straight from the pan while the crust is still crackling, and don't skip the parsley — it adds a fresh pop of color and flavor that ties everything together.
About FigFig 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!