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Argentine Milanesa (Breaded Beef Cutlet)

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Argentine Milanesa, a golden breaded beef cutlet with lemon wedges and a simple tomato salad.
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Milanesa is an everyday Argentine favorite: thin beef cutlets coated in seasoned crumbs, fried until crisp, and served with lemon.

A quick egg wash helps the crumbs cling to the beef, while a short rest before frying keeps the coating intact and evenly browned.

Pound the beef to an even thickness and fry in oil that is hot enough to brown the crumbs quickly without overcooking the center.

Serving Suggestions

Serve the milanesa with lemon wedges, a bright lettuce-and-tomato salad, or oven fries for a classic Argentine plate.

Argentine Milanesa sliced into strips to show the beef interior and crisp crumb crust.

Recipe Notes

Cooked milanesa keeps refrigerated for up to 3 days. Reheat on a rack in a hot oven to restore the crust rather than microwaving.

Argentine Milanesa, a golden breaded beef cutlet with lemon wedges and a simple tomato salad.

Argentine Milanesa (Breaded Beef Cutlet)

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Crisp golden breaded beef cutlets served with lemon and a fresh tomato salad.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Argentine
Calories: 690
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Milanesa
  • 1 1/2 lb beef top round cut into four thin cutlets
  • 1/2 cup all-purpose flour for dredging
  • 1 1/2 cups dry breadcrumbs plain or lightly seasoned
  • 2 large eggs beaten
  • 2 tbsp water mixed with the eggs
  • 2 cloves garlic finely grated
  • 1/4 cup fresh parsley finely chopped
  • 1 tsp sweet paprika
  • 1 tsp kosher salt divided
  • 1/2 tsp black pepper
  • 1 cup neutral frying oil for shallow frying
To serve
  • 2 medium lemons cut into wedges
  • 4 cups lettuce torn
  • 2 medium tomatoes cut into wedges
  • 1/2 medium red onion thinly sliced

Equipment

  • Meat mallet
  • Three shallow bowls
  • Large skillet
  • Wire rack
  • Chef’s knife

Method
 

Prepare the cutlets:
  1. Place each beef cutlet between sheets of parchment and pound to about 1/4 inch thick. Pat dry and season both sides with half the salt and the pepper.
  2. Set out the flour, beaten eggs mixed with water, and breadcrumbs in three shallow bowls. Stir the garlic, parsley, paprika, and remaining salt into the breadcrumbs.
Bread the beef:
  1. Dredge each cutlet in flour, shaking off the excess. Dip it in the egg mixture, then press firmly into the seasoned breadcrumbs so the coating adheres.
  2. Place the breaded cutlets on a rack and rest for 10 minutes while the oil heats.
Fry and serve:
  1. Heat the oil in a large skillet over medium-high heat. Fry the cutlets in batches for 3 to 4 minutes per side until deeply golden and the beef is cooked through.
  2. Drain on a rack for 2 minutes. Serve with lemon wedges, lettuce, tomatoes, and red onion.

Nutrition

Calories: 690kcalCarbohydrates: 46gProtein: 48gFat: 36gSaturated Fat: 8gCholesterol: 205mgSodium: 720mgFiber: 4gSugar: 5g

Notes

  • Do not crowd the skillet; excess cutlets lower the oil temperature and soften the crust.
  • For a more even crust, press the breadcrumbs onto the edges as well as the center of each cutlet.

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