Milanesa Recipe

Prepare and marinate protein

If using beef or chicken, place each piece between two sheets of plastic wrap and gently pound with a meat mallet to about 1/4 inch (6 mm) thickness for even cooking. Pat dry with paper towels. In a shallow dish, combine 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder and 2 tbs lemon juice or vinegar. Rub or brush the mixture onto both sides of each piece. Let rest 10–15 minutes while you prepare other components.

Set up and bread the protein

Arrange three shallow dishes: one with 1.5 cups flour (season with a pinch of salt), the second with beaten eggs mixed with 3 tbs milk, and the third with 2 cups breadcrumbs mixed with 1 tsp dried oregano and 1 tsp paprika. One at a time, dredge each marinated piece in flour, shaking off excess; dip into the egg mixture, let excess drip off; then press into breadcrumbs to evenly coat. Place breaded cutlets on a wire rack and rest 5–10 minutes so the coating adheres.

Shallow fry the milanesa

Heat 1 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / 175°C) but not smoking. Add butter if using. Fry cutlets in batches (do not overcrowd), 3–4 minutes per side for chicken or thinner beef (adjust to 4–5 minutes for thicker beef) until golden brown and internal temperature reaches 165°F (74°C) for chicken or desired doneness for beef. Turn gently with tongs. Transfer to a plate lined with paper towels or to a warm oven (200°F / 95°C) to keep warm.

Finish

Squeeze lemon wedges over cutlets before serving.

Rinse 1 cup rice under cold water until water runs clear. In a small pot bring 2 cups water, 1 tsp salt and 1 tbs butter or oil to a boil. Add rice, stir once, reduce heat to low, cover and simmer 15 minutes until liquid is absorbed. Remove from heat, let stand covered 5 minutes, then fluff with a fork.

Preheat oven to 425°F (220°C). Toss 500 g halved/quartered skin-on potatoes with 2 tbs olive oil, 1 tsp salt, 1/2 tsp black pepper and 1 tsp dried rosemary. Spread in a single layer on a baking sheet and roast 25–30 minutes, turning once halfway, until golden and crisp. Keep warm until serving.

In a bowl combine 4 cups mixed greens, sliced/diced tomato, 1/4 sliced red onion and 2 tbs chopped parsley. Whisk 2 tbs olive oil, 1 tbs red wine vinegar or lemon juice, 1/2 tsp salt and 1/4 tsp black pepper in a small jar. Toss dressing with salad just before serving.

Just before serving, slice 2 avocados, drizzle with 1 tbs lime or lemon juice and sprinkle 1/4 tsp salt to prevent browning and add flavor. Arrange slices alongside the milanesa.