Beef Milanesa
Classic breaded beef cutlets that are crispy on the outside and tender on the inside. This traditional Latin American dish is perfect for a satisfying weeknight dinner. Serve with rice, beans, or a fresh salad for a complete meal.
Instructions
- 1
If your beef cutlets are not already thin, place them between two pieces of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
- 2
Season both sides of each cutlet with salt, black pepper, and garlic powder.
- 3
Set up a breading station with three shallow dishes: Place flour in the first dish, beaten eggs in the second, and breadcrumbs (mixed with Parmesan cheese and paprika if using) in the third.
- 4
Dredge each cutlet first in the flour, shaking off any excess.
- 5
Dip the floured cutlet into the beaten eggs, allowing excess to drip off.
- 6
Finally, coat the cutlet with the breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere well.
- 7
Place the breaded cutlets on a plate and let them rest for 10-15 minutes at room temperature. This helps the breading stick better during cooking.
- 8
Heat about 1/4 inch of oil in a large skillet over medium-high heat. The oil is ready when it shimmers and a breadcrumb dropped in sizzles immediately.
- 9
Carefully place the breaded cutlets in the hot oil, working in batches if necessary to avoid overcrowding the pan.
- 10
Fry for 3-4 minutes on the first side, until golden brown and crispy.
- 11
Flip and fry for an additional 3-4 minutes on the second side until golden brown.
- 12
Remove the cutlets from the pan and place on a paper towel-lined plate to drain excess oil.
- 13
Serve immediately with lemon wedges on the side.
- 14
**Tips:** For a healthier option, you can bake the breaded cutlets on a greased baking sheet at 400°F for 15-20 minutes, flipping halfway through. Make sure to flip gently to keep the breading intact!