Sesame Free Milanesa
Milanesa is one of those dishes that delivers pure, satisfying crunch in every single bite — a thin beef cutlet pounded tender, seasoned with garlic and paprika, and fried to a deep golden crust that crackles when you cut into it. The breading is a classic three-step process using flour, egg wash, and plain breadcrumbs, which means there's no tahini, sesame oil, or sesame-seeded coating anywhere near this recipe. That's genuinely good news, because sesame has a way of sneaking into breaded and fried dishes through specialty breadcrumbs or blended spice mixes. Here, every ingredient is straightforward and easy to verify at the store. A quick rest on a wire rack before frying helps the coating grip the meat properly, so you get that satisfying, even crust rather than patches falling off in the pan. A squeeze of lemon and a handful of fresh parsley at the end brighten the whole plate without complicating it. This is weeknight comfort food done right — simple, bold, and completely worth making.
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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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