Xanthan Gum Free Milanesa
Crispy, golden, and satisfying in the most elemental way, this breaded beef cutlet is the kind of weeknight dinner that feels like a special occasion. The coating comes together with flour, eggs, and plain breadcrumbs — a classic three-step dredge that locks in moisture and builds that irresistible crunch without any stabilizers or additives. For anyone navigating a diet that excludes xanthan gum, this recipe is a natural fit because the binding work is done entirely by egg and flour, exactly the way it's been done for generations. Pounding the cutlets thin before breading is the real secret here — it ensures even cooking and gives you that signature shatteringly crisp exterior with tender beef underneath. A quick rest on a wire rack after breading helps the coating grip the meat so it doesn't slide off in the pan. Finished with a squeeze of lemon and a scatter of fresh parsley, each bite is bright, savory, and deeply craveable. This is the kind of recipe you'll want in your regular 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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