Milanesa (beef Or Chicken) Recipe

Trim and pound

If using chicken breasts, butterfly each breast and place between two pieces of plastic wrap or in a resealable bag. If using beef, slice into 1/4-inch thick cutlets if not already thin. Using a meat mallet or rolling pin, gently pound each piece to an even thickness of about 1/8–1/4 inch. This ensures even cooking and tender texture.

Pat the cutlets dry with paper towels. Season both sides with kosher salt (use the total measured amount across all cutlets), freshly ground black pepper and garlic powder, pressing the seasonings lightly so they adhere.

Set up dredging stations

Arrange three shallow dishes or bowls: 1) flour; 2) beaten eggs mixed with milk; 3) breadcrumb mixture. In the breadcrumb bowl combine breadcrumbs, grated Parmesan (if using), dried oregano and paprika; mix to combine.

Working one piece at a time, dredge each seasoned cutlet in flour, shaking off excess. Then dip into the egg-milk mixture, letting excess drip off. Finally press firmly into the breadcrumb mixture, coating completely and pressing so crumbs adhere. Place breaded cutlets on a wire rack set over a baking sheet; do not stack.

For an extra-crispy, double-coated milanesa (optional): after the first breadcrumb coat, return the cutlet to the egg wash and then to the breadcrumbs again for a second coating. Chill on the rack for 10–15 minutes to help the coating set before frying.

Heat oil

In a large skillet (preferably cast-iron or heavy-bottomed) add enough neutral oil to reach about 1/8–1/4 inch depth (approximately 1/4–1/2 cup depending on pan size). Warm over medium-high heat until the oil registers 350–365°F (175–185°C) on a thermometer or shimmers and a breadcrumb test sizzles immediately.

Add breaded cutlets in a single layer without crowding the pan (work in batches if needed). Fry for 2–3 minutes per side for thin chicken or 3–4 minutes per side for beef, until golden-brown and an instant-read thermometer inserted into the thickest part reads 165°F for chicken or 130–135°F for medium-rare to medium beef (adjust to desired doneness).

If using, add the tablespoon of butter to the oil toward the end of each batch and spoon the foaming butter-oil over the cutlets briefly to enrich the crust. Transfer cooked milanesas to a wire rack set over a baking sheet or paper towel-lined plate to drain. Keep warm in a 200°F oven while finishing remaining batches.

Taste and adjust seasoning: while still hot, sprinkle any additional salt to taste if needed. Garnish with chopped fresh parsley and serve immediately with lemon wedges on the side for squeezing over the milanesa.

Serving suggestions: serve over white rice, mashed potatoes, a simple green salad, or in a sandwich (milanesa sandwich) with tomato, lettuce and mayo.