Crispy Beef Milanesa
Thin-pounded beef cutlets breaded and pan-fried until golden and crackling. Serve with lemon, fresh salad, or chimichurri for an instant weeknight dinner that tastes like a Buenos Aires kitchen.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- ¾ lb beef sirloin or round steak, thin-cut (or ask butcher to pound)
- ½ cup all-purpose flour
- 1 whole egg
- ¾ cup panko breadcrumbs
- 1 whole lemon
- 3 tbsp neutral cooking oil (vegetable or canola)
Instructions
- 1
If not pre-pounded, lay beef between plastic wrap and pound to 1/8-inch thick using a meat mallet.
- 2
Pat dry with paper towels. Season both sides generously with salt and black pepper.
- 3
Set up three shallow bowls: flour, beaten egg, and panko. Dredge each cutlet in flour, tap off excess, dip in egg, then coat evenly with panko.
- 4
Heat oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 5
Fry breaded cutlets 2–3 minutes per side without moving until golden brown and crisp. Work in batches if needed.
- 6
Transfer to a plate. Squeeze fresh lemon over the top and serve hot.
Tools you’ll need
- meat mallet
- paper towels
- three shallow bowls
- 12-inch skillet
- tongs or spatula
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