Pistachio Free Milanesa
Crispy, golden, and satisfying in the most straightforward way, this breaded beef cutlet is the kind of weeknight dinner that feels like a treat without demanding much from you. The coating comes together from pantry staples — flour, eggs, milk, and plain breadcrumbs — so there's no hunting down specialty ingredients or second-guessing labels. A quick pound with a mallet gets the beef to an even thickness, which means every bite cooks evenly and stays juicy inside while the outside turns a deep, crackling gold. The three-step dredge is the real secret here: flour first to help everything stick, then egg, then a firm press into the breadcrumbs so the crust doesn't slide off in the pan. A short rest on a wire rack before frying makes all the difference in keeping that coating locked on. Finished with a squeeze of lemon and a scatter of fresh parsley, it's bright, savory, and genuinely hard to stop eating. The whole ingredient list is clean and straightforward, which makes it an easy go-to when you need a crowd-pleasing meal without worrying about what's hiding in a store-bought version.
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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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