Turmeric 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 pantry staples — flour, egg, breadcrumbs, and a handful of simple seasonings — so there's no hunting for specialty ingredients or worrying about hidden spice blends that might sneak in unwanted additions. Pounding the cutlets to an even thickness is the real secret here: it ensures every bite cooks evenly and stays tender inside while the outside turns a deep, crackling gold. The brief resting period after breading is a small step that makes a big difference, keeping that crust locked on through the fry. A squeeze of lemon at the end cuts through the richness and lifts the whole dish in a way that feels almost too easy. This is the kind of weeknight dinner that looks impressive on the plate but asks very little of the cook.
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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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