Argentine Milanesa
Thin beef cutlets coated in seasoned breadcrumbs and pan-fried to a crispy golden perfection, a dish that has become as Argentine as the pampas themselves. Serve with a wedge of lemon and a simple salad for a satisfying everyday meal.
Crispy breaded beef cutlets pan-fried to golden perfection in the beloved Argentine style.
Nutrition per serving
Ingredients
Meat
Coating
Cooking
Instructions
Prepare the Breading Station
Set up two shallow bowls, one with the beaten eggs mixed with minced garlic and parsley, and one with the seasoned breadcrumbs. Season the breadcrumbs with salt and pepper and mix well.
Bread the Cutlets
Dip each beef cutlet first into the egg mixture, allowing the excess to drip off, then press firmly into the breadcrumbs on both sides. Make sure the entire surface is evenly coated. Place the breaded cutlets on a plate and refrigerate for 10 minutes to help the coating adhere.
Pan Fry to Golden
Heat the vegetable oil in a large skillet over medium-high heat. Fry each milanesa for 3 to 4 minutes per side until the breadcrumb coating is deeply golden and crisp. Do not crowd the pan or the temperature will drop and the coating will become soggy.
Drain and Serve
Transfer the fried milanesas to a plate lined with paper towels to drain any excess oil. Serve immediately with lemon wedges, mashed potatoes, or a simple tomato and lettuce salad.
Substitutions
Common mistakes
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