Milanesa
“Thinly sliced beef or chicken, breaded and fried.”
Beef
Egg
breadcrumbs
Flour
Oil
ChickenWhere it comes from
This dish is an Argentine adaptation of the Italian cotoletta, widely popular for its simplicity and flavor.
On the Palate
How it's made
5 steps · Show ↓27 min active
How it's made
5 steps · Show ↓- 15 min
Lay out your beef cutlets on a clean surface and use a meat mallet to gently pound them to an even thickness of about 1/4 inch. This ensures even cooking and tender texture.
- 25 min
In a shallow dish, beat the eggs with a pinch of salt until well combined. Dredge each beef cutlet in flour, shaking off excess, then dip into the egg mixture, ensuring complete coverage.
Watch outMake sure the flour is fully dusted off before dipping in the egg to prevent clumping.
- 35 min
Press each cutlet firmly into a plate of breadcrumbs mixed with chopped parsley, ensuring an even coating on both sides. The crumbs should adhere well, forming a uniform crust.
- 410 min
Heat a generous amount of oil in a large skillet over medium-high heat until shimmering. Carefully lay the breaded cutlets into the oil, frying until golden brown and crispy, about 3-4 minutes per side.
Watch outDon't overcrowd the pan; fry in batches if necessary to maintain oil temperature and ensure a crisp crust.
- 52 min
Transfer the cooked milanesas to a paper towel-lined plate to drain excess oil. Serve hot, optionally garnished with lemon wedges or additional parsley.
