This article compares two beloved breaded cutlet dishes: the Austrian veal or pork schnitzel and the Argentine-Italian milanesa. Both feature a thin, tenderized cutlet coated in breadcrumbs and fried until golden, but they differ in cut, coating, and seasoning. Here’s how to make each, along with the key differences so you can choose your favorite.
Ingredients
- 4 boneless veal or pork cutlets (about 4 oz / 115 g each), pounded to ¼-inch (6 mm) thickness
- 1 cup (120 g) all-purpose flour
- 2 large eggs
- 1 cup (100 g) plain breadcrumbs (for schnitzel) or 1 cup (100 g) seasoned breadcrumbs (for milanesa)
- 1 teaspoon (5 g) salt, divided
- ½ teaspoon (2 g) black pepper, divided
- ½ cup (120 ml) vegetable oil, for frying (or more as needed)
- Lemon wedges, for serving (schnitzel)
- 1 teaspoon (5 g) garlic powder (for milanesa, optional)
- 1 teaspoon (5 g) dried oregano (for milanesa, optional)
Instructions
- If using whole cutlets, place them between two sheets of plastic wrap and pound with a meat mallet to an even ¼-inch (6 mm) thickness. Season both sides with half of the salt and pepper.
- Set up a breading station: place the flour in a shallow dish. In a second dish, beat the eggs with a tablespoon of water. In a third dish, combine the breadcrumbs with the remaining salt and pepper (and garlic powder and oregano if making milanesa).
- Dredge each cutlet in flour, shaking off excess. Dip into the egg mixture, letting excess drip off. Press into the breadcrumbs, coating both sides evenly. Place on a plate and let rest for 5 minutes so the coating adheres.
- Heat the oil in a large skillet over medium-high heat until shimmering (about 350°F / 175°C). The oil should be about ¼-inch (6 mm) deep.
- Fry the cutlets in batches, without crowding, for 2–3 minutes per side, until golden brown and cooked through. For pork or veal, the safe minimum internal temperature is 145°F (63°C) as per USDA FSIS, followed by a 3-minute rest. Use a food thermometer to check.
- Transfer to a wire rack or paper towels to drain. Serve immediately with lemon wedges (schnitzel) or your choice of toppings (milanesa).
Tips
- Pound evenly: An uneven thickness causes the thin parts to overcook. Pound to a uniform ¼-inch (6 mm) for best results.
- Don’t overcrowd the pan: Frying too many at once lowers the oil temperature, making the coating soggy. Cook in batches and keep warm in a 200°F (93°C) oven.
- Use fresh breadcrumbs for schnitzel: Traditional Austrian schnitzel uses fine, unseasoned breadcrumbs. For milanesa, seasoned breadcrumbs add extra flavor.
- Rest before frying: Letting the breaded cutlets rest for 5 minutes helps the coating stick and prevents it from falling off during frying.
Serving Suggestions
Serve schnitzel with a lemon wedge, lingonberry jam, or a simple potato salad. Milanesa is often served with mashed potatoes, a fried egg, or in a sandwich (milanesa napolitana). Both pair well with a crisp green salad.
Variations
- Chicken schnitzel: Use chicken breast pounded thin; cook to 165°F (74°C).
- Milanesa napolitana: Top the fried milanesa with tomato sauce, ham, and mozzarella, then broil until the cheese melts.
- Gluten-free: Use gluten-free flour and breadcrumbs; the texture will be slightly different but still crisp.
- Baked version: For a lighter option, bake at 425°F (220°C) for 15–20 minutes, flipping halfway, until golden and cooked through.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, place on a baking sheet and warm in a 375°F (190°C) oven for 5–8 minutes until crisp. Avoid microwaving, as it makes the coating soggy. For longer storage, freeze the breaded raw cutlets between parchment paper for up to 2 months; fry directly from frozen, adding 2–3 minutes to the cooking time.
Frequently Asked Questions
What is the main difference between schnitzel and milanesa?
The main difference is the cut of meat and the seasoning. Schnitzel is traditionally made with veal or pork, pounded thin, and coated in plain breadcrumbs. Milanesa is typically beef (like sirloin or round), also pounded thin, but often uses seasoned breadcrumbs with garlic and oregano.
Can I use the same meat for both?
Yes, you can use pork or chicken for both. The technique is identical; the difference is in the seasoning and how you serve it. For milanesa, beef is most common, but chicken milanesa is also popular.
Why is my breading falling off?
This usually happens if the cutlet is too wet, the oil isn’t hot enough, or you didn’t press the breadcrumbs on firmly. Make sure to shake off excess egg and press the breadcrumbs on with your hands. Also, let the breaded cutlets rest for 5 minutes before frying.
Can I make these gluten-free?
Absolutely. Use gluten-free all-purpose flour and gluten-free breadcrumbs (or crushed gluten-free crackers). The texture will be slightly different, but they will still be delicious.
What oil is best for frying?
Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. Olive oil has a lower smoke point and can burn, giving a bitter taste.
How do I know when the cutlets are done?
Use a food thermometer. For pork and veal, the safe minimum internal temperature is 145°F (63°C) with a 3-minute rest. For chicken, it’s 165°F (74°C). The cutlets are thin, so they cook quickly.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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