Milanesa
Thin beef cutlet in a crisp garlic-parsley crust — Argentina's everyday comfort.
- Total
- 35 min
- Serves
- 4
Argentina's everyday milanesa: a thin beef cutlet pounded flat, dredged in garlic-and-parsley breadcrumbs and fried until shatteringly crisp and golden. It's the dish every Argentine grew up on — simple, generous, endlessly comforting. A squeeze of lemon is all it needs, though it's just as happy in a sandwich.
Ingredients
- 4 Beef Cutlet
- 2 Beaten Egg
- 200g Breadcrumbs
- 2 tbs chopped Parsley
- 2 cloves minced Garlic
- To taste Salt
- To taste Pepper
Instructions
- Season the Cutlets: Salt and pepper the cutlets.
- Bread the Cutlets: Dip each cutlet in egg, then coat with a mixture of breadcrumbs, parsley, and garlic.
- Fry: Heat oil in a large pan over medium heat. Fry the cutlets until golden and cooked through, about 3-4 minutes per side.
- Serve: Serve hot with lemon wedges or a side salad.
- Pro Tips:
- For an extra crispy crust, use panko breadcrumbs mixed with finely grated Parmesan cheese.
- Gently pound the cutlets to an even thickness for uniform cooking.
Nutrition (per serving)
- Calories
- 450
- Protein
- 30 g
- Fat
- 20 g
- Carbs
- 40 g
Adapted from munchery.com. Rewritten and re-photographed by MealIdeas.
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