Pork Free Milanesa
Crispy, golden, and satisfying in the most elemental way, this breaded beef cutlet is a classic that delivers every single time. Thin slices of top round or sirloin get pounded even thinner, seasoned with garlic powder and paprika, then run through a proper three-station dredge of flour, egg wash, and breadcrumbs before hitting a hot skillet. The result is a shatteringly crisp crust wrapped around tender, juicy beef — the kind of texture contrast that makes people go back for a second piece before the first is even finished. Because the whole dish is built around beef and pantry staples, there's nothing to swap or worry about — it's naturally free of pork in every step, from the seasoning blend to the oil used for frying. Letting the breaded cutlets rest on a wire rack before frying is a small but crucial move that keeps the coating locked on and prevents any soggy patches. A squeeze of lemon at the end cuts through the richness and lifts the whole plate. Simple, crowd-pleasing, and genuinely hard to mess up.
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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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