Tree Nut Free Milanesa
Crispy, golden, and deeply satisfying, this breaded beef cutlet is a classic for good reason — pounded thin, seasoned with garlic and paprika, and fried to a shattering crust that stays put all the way to the table. The three-step dredge of flour, egg wash, and breadcrumbs is the real secret here, and letting the coated cutlets rest on a wire rack before frying makes sure that crust locks on tight. Everything in this recipe is straightforward pantry staple territory — no specialty coatings, no nut-based flours, just plain breadcrumbs and a neutral frying oil like sunflower or canola. That simplicity is actually a huge win for anyone navigating tree nut concerns, since there's no almond flour or walnut oil hiding in the coating the way you sometimes see in modern "elevated" schnitzel-style recipes. A squeeze of lemon and a handful of fresh parsley at the end cut through the richness and make the whole plate feel bright and restaurant-worthy. This is the kind of weeknight dinner that looks impressive but comes together with nothing more than a skillet and a little patience.
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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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