Argentinian Beef Milanesa

• 4 thin beef cutlets (top round or top sirloin)
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs
• 1/2 cup milk
• 1 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• Vegetable oil for frying

Steps

1. 1 Preheat oven to 200°F to keep cooked milanesas warm.
2. 2 In a shallow dish, combine flour, garlic powder, paprika, salt, and pepper.
3. 3 In another dish, whisk together eggs and milk.
4. 4 In a third dish, mix panko breadcrumbs and Parmesan cheese.
5. 5 Dredge each beef cutlet in the flour mixture, shaking off excess.
6. 6 Dip the floured cutlets into the egg mixture, allowing excess to drip off.
7. 7 Coat each cutlet thoroughly with the breadcrumb mixture.
8. 8 Heat about 1/4 inch of oil in a large skillet over medium heat.
9. 9 Fry each milanesa for about 3-4 minutes per side, until golden brown and cooked through.
10. 10 Transfer cooked milanesas to a wire rack over a baking sheet and keep warm in the oven while you cook the rest.

Nutrition

Tips

• For a lighter option, bake the milanesas in a preheated 400°F oven for 12-15 minutes, flipping halfway through.
• Use chicken cutlets for a poultry version.
• Serve immediately for best texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven to maintain crispiness.

Serving Suggestions

• Serve with a fresh arugula salad and a wedge of lime.
• Pair with mashed potatoes or a simple chimichurri sauce for an authentic touch.

FAQ