Argentine · Easy
Argentine Milanesa
Thin beef cutlets in a crisp breadcrumb coating, served with lemon wedges.
- Prep
- 25 mins
- Cook
- 20 mins
- Total
- 45 mins
- Servings
- 4
A little about this dish
Thin beef cutlets in a crisp breadcrumb coating, served with lemon wedges. Yes, though the coating will differ. Brush both sides with oil and bake on a rack over a tray at 425°F, turning once, until golden and the beef reaches 145°F; rest for 3 minutes. Start checking after 10 minutes.
Simple Home Dish
Argentine Milanesa
- Prep
- 25 mins
- Cook
- 20 mins
- Total
- 45 mins
- Servings
- 4
Ingredients
- 1 lb thin-sliced beef top round, about four cutlets
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 2 large eggs
- 2 garlic cloves, finely grated
- 2 tablespoons chopped parsley
- 1/2 cup all-purpose flour
- 1 1/2 cups plain dry breadcrumbs
- 1/2 cup neutral oil, plus more if needed for a shallow layer
- 1 lemon, cut into wedges
Instructions
- Place beef between sheets of parchment and pound gently to an even 1/4-inch thickness. Pat dry and season with half the salt and the pepper.
- Beat eggs with garlic and parsley in a shallow bowl. Put flour on one plate and breadcrumbs mixed with remaining salt on another.
- Coat each cutlet in flour, shaking off excess, then egg and breadcrumbs. Press lightly so the crumbs stick.
- Heat a thin layer of oil in a large skillet over medium-high heat. Fry one or two cutlets at a time for about 2–3 minutes per side, until golden and the beef reaches at least 145°F. Adjust the heat so crumbs do not burn.
- Transfer to a rack over a tray and rest for at least 3 minutes before serving with lemon. Add oil between batches if the pan becomes dry.
Cooking tips
Storage & reheating
Refrigerate within 2 hours for 3–4 days. Reheat on a rack in the oven to 165°F to help the coating crisp again.
Variations
For chicken milanesa, use thin chicken cutlets and cook to 165°F. Keep raw chicken separate from ready-to-eat ingredients.
Frequently asked questions
Can I bake milanesa?
Yes, though the coating will differ. Brush both sides with oil and bake on a rack over a tray at 425°F, turning once, until golden and the beef reaches 145°F; rest for 3 minutes. Start checking after 10 minutes.