Turkey Free Milanesa
Crispy, golden, and deeply satisfying, this beef milanesa is the kind of weeknight dinner that feels far more impressive than the effort it takes to pull off. Thin beef cutlets get seasoned with garlic powder, paprika, salt, and pepper before being dredged in flour, egg, and breadcrumbs — a classic three-step coating that fries up into a shatteringly crunchy crust every single time. The trick of letting the breaded cutlets rest on a wire rack before they hit the oil is a small step that makes a big difference, keeping that coating locked on and perfectly even. Everything here is straightforward beef and pantry staples, so there's no need to scrutinize labels or worry about hidden poultry ingredients sneaking into your meal. A squeeze of lemon and a handful of fresh parsley at the end cut right through the richness and make the whole plate sing. Whether you're cooking for a crowd or just treating yourself, this is the kind of recipe that earns a permanent spot in your rotation.
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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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