Milanesita Recipe

Prepare and tenderize

Place each cutlet between two sheets of plastic wrap or inside a resealable bag. Using a meat mallet or the bottom of a heavy skillet, gently pound each cutlet to an even thickness of about 1/4 inch (6 mm). This promotes even cooking and tenderness.

Season

Season both sides of the flattened cutlets with the kosher salt and black pepper, distributing evenly.

Set up breading station

Arrange three shallow dishes: one with the all-purpose flour, one with the beaten eggs mixed with the whole milk, and one with the breadcrumbs mixed with the grated Parmesan, garlic powder, and dried herb. Lightly stir the breadcrumb mixture so the cheese and spices are evenly distributed.

Bread the cutlets

Dredge a seasoned cutlet first in the flour, shaking off excess. Dip it into the egg mixture, allowing excess to drip back into the bowl. Finally press it into the breadcrumb mixture, coating thoroughly and gently pressing so crumbs adhere. Place breaded cutlets on a sheet tray and repeat with remaining cutlets. For an extra-thick crust, double-dip by returning cutlet to egg and breadcrumbs once more.

Rest before frying

Let the breaded cutlets rest on the tray for 10–15 minutes in the refrigerator or at room temperature; this helps the coating set and reduces crumb loss during frying.

Heat the pan

In a large skillet, add the vegetable oil and unsalted butter (if using). Heat over medium-high until the oil shimmers and registers about 350°F (175°C) if using a thermometer. If you don't have a thermometer, test by dropping a few breadcrumbs into the oil — they should sizzle and brown in about 20–30 seconds.

Fry the cutlets

Working in a single layer without crowding (fry in two batches if needed), gently lay each breaded cutlet into the hot oil. Fry for 2.5–3.5 minutes per side, adjusting time based on thickness, until golden brown and an instant-read thermometer inserted into the center reads 145–150°F (63–66°C) for pork or 145°F (63°C) for veal. Use tongs to turn only once for an even crust.

Drain and keep warm

Transfer cooked milanesitas to a wire rack set over a baking sheet or to paper towels to drain excess oil. Keep finished cutlets warm in a 200°F (95°C) oven if frying in batches.

Finish and serve

Serve each milanesita hot with a lemon wedge to squeeze over the cutlet. Optionally serve with rice or mashed potatoes and a simple salad. Leftovers can be reheated in a 375°F (190°C) oven for 8–10 minutes to crisp the coating.

Prepare accompaniments while cutlets rest before frying or while you fry batches: cook white rice or make mashed potatoes according to package or recipe instructions, and toss a quick salad of lettuce, tomato, and cucumber with a light vinaigrette.