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Milanesa
Argentinian

Milanesa

A traditional Argentinian dish, Milanesa is a breaded meat cutlet, typically served with a flavorful side. This version combines classic flavors with a unique twist.

Total Time50 minutes
Servings4
Difficulty
hard
Cost
Medium
Nutrition (per serving)
0
Calories
32
Protein
40
Carbs
20
Fat
2
Fiber
0g
Sodium
Ingredients
  • 4 thin cuts of beef tenderloin or chicken breast
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 cups breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • Salt and pepper, to taste
  • Oil for frying (such as vegetable or canola)
  • Lemon wedges, for serving
  • Parsley, chopped (for garnish)
  • Optional: 2 slices of ham and 2 slices of cheese (for 'Milanesa a la Napoli')
Instructions
  1. 11. Prepare the meat: Place the beef or chicken cuts between two sheets of plastic wrap and pound them to about 1/4 inch thickness using a meat mallet.
  2. 22. Season the meat on both sides with salt, pepper, garlic powder, onion powder, and smoked paprika.
  3. 33. Set up a dredging station: Place the flour in one shallow dish, beat the eggs in another dish, and combine the breadcrumbs with a pinch of salt and pepper in a third dish.
  4. 44. Dredge the meat: First, dip each cutlet into the flour, ensuring it is coated evenly. Shake off any excess flour. Then dip it into the beaten eggs, allowing any excess to drip off, and finally, coat it in the breadcrumbs, pressing down slightly to adhere the crumbs well.
  5. 55. If using ham and cheese, place a slice of ham and cheese on top of each cutlet before breading (for 'Milanesa a la Napoli').
  6. 66. Heat oil in a large skillet over medium-high heat. The oil should be about 1/4 inch deep.
  7. 77. Fry the breaded cutlets in batches, being careful not to overcrowd the pan. Cook for about 3-4 minutes per side or until golden brown and cooked through. Add more oil as needed as you fry.
  8. 88. Once cooked, remove the cutlets and place them on a paper towel-lined plate to absorb excess oil.
  9. 99. Serve hot with lemon wedges and a sprinkle of chopped parsley on top.
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