Rice Free Milanesa
Crispy, golden, and satisfying in the most straightforward way, this breaded beef cutlet is a classic for good reason. The coating comes together with flour, egg, and breadcrumbs — no rice flour, no rice-based fillers, nothing that would trip up anyone avoiding rice in their diet. Each cutlet gets pounded thin, seasoned with garlic powder and paprika, then pressed firmly into the crumbs so you get that signature shatteringly crisp crust when it hits the hot oil. The trick of letting the breaded cutlets rest on a wire rack before frying is what keeps the coating locked on through the whole cook. A squeeze of lemon over the top right before serving cuts through the richness and makes every bite feel bright and intentional. This is the kind of weeknight dinner that looks and tastes far more impressive than the effort involved.
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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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