Milanesa Recipe
Make Milanesa Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meat
Breading
Cooking
Serving
Method
Preparation
- 1
Prepare the Meat
Pound the beef cutlets with a meat mallet until they are about 1/4 inch thick. This helps to tenderize the meat and allows for even cooking.
- 2
Season the Meat
Sprinkle salt and black pepper on both sides of the beef cutlets. Ensure that the seasoning is evenly distributed.
Breading Setup
- 3
Prepare the Breading Stations
Set up three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with breadcrumbs. Make sure the flour and breadcrumbs are evenly spread.
Breading the Cutlets
- 4
Coat the Cutlets
Dredge each beef cutlet in the flour, shaking off excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the cutlet in breadcrumbs, pressing gently to ensure the breadcrumbs adhere well.
Cooking
- 5
Heat the Oil
In a large skillet, heat vegetable oil over medium-high heat until hot but not smoking.
- 6
Fry the Cutlets
Carefully place the breaded cutlets in the hot oil, cooking in batches if necessary. Fry for about 3-4 minutes on each side or until golden brown and cooked through.
- 7
Drain Excess Oil
Once cooked, transfer the cutlets to a plate lined with paper towels to drain any excess oil.
Serving
- 8
Plate the Milanesa
Serve the Milanesa hot, garnished with fresh parsley and lemon wedges on the side for squeezing over the cutlets.
