Milanesa is a beloved South American dish: a thin cut of beef, chicken, or veal, breaded and pan-fried until golden and crispy. The name comes from Milan, Italy, where a similar cutlet called cotoletta alla Milanese is served. In English, it is simply called a breaded cutlet or breaded steak (if beef). This recipe delivers a crunchy, savory crust and juicy meat inside, perfect for sandwiches, with rice, or as a main dish.
Ingredients
- 4 thin beef cutlets (about 1 lb / 450 g total), such as top round or sirloin, pounded to ¼-inch (6 mm) thickness
- 1 cup (120 g) all-purpose flour
- 2 large eggs
- 1 cup (100 g) plain breadcrumbs (or panko for extra crunch)
- 1 teaspoon (5 g) salt, plus more for seasoning
- ½ teaspoon (1 g) black pepper
- ½ teaspoon (1 g) garlic powder (optional)
- ½ cup (120 ml) vegetable oil, for frying (or more as needed)
- Lemon wedges, for serving
Instructions
- Place the beef cutlets between two sheets of plastic wrap and pound with a meat mallet or rolling pin until about ¼ inch (6 mm) thick. Season both sides with salt and pepper.
- Set up a breading station: put the flour in a shallow dish. In a second dish, beat the eggs with a pinch of salt. In a third dish, mix the breadcrumbs with garlic powder (if using).
- Dredge each cutlet in the flour, shaking off excess. Dip into the egg, letting any excess drip off, then press into the breadcrumbs, coating both sides evenly. Place the breaded cutlets on a plate; let them 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 whole cuts of beef, the USDA FSIS safe minimum internal temperature is 145°F (63°C) with a 3-minute rest; check with a food thermometer.
- Transfer the cooked milanesas to a paper-towel-lined plate to drain. Repeat with the remaining cutlets.
- Serve hot with lemon wedges on the side.
Tips
- Use thin cuts: If your butcher doesn’t have pre-sliced cutlets, buy a whole piece of top round or sirloin and slice it yourself against the grain, then pound.
- Don’t skip the rest: Letting the breaded cutlets sit for 5 minutes helps the coating stick and prevents it from falling off during frying.
- Oil temperature: If the oil is too hot, the crust burns before the meat cooks; if too cool, the milanesa absorbs oil and becomes greasy. Use a thermometer or test with a breadcrumb—it should sizzle immediately.
- Make it healthier: You can bake the breaded cutlets at 425°F (220°C) for 15–20 minutes, flipping halfway, but they won’t be as crispy as pan-fried.
Serving Suggestions
Serve milanesa with a squeeze of fresh lemon, alongside mashed potatoes, a simple green salad, or rice and beans. In Argentina, it’s often topped with a fried egg (milanesa a caballo) or with tomato sauce and mozzarella (milanesa a la napolitana). It also makes a fantastic sandwich on crusty bread with lettuce, tomato, and mayonnaise.
Variations
- Chicken milanesa: Use boneless, skinless chicken breast pounded thin. Cook until the internal temperature reaches 165°F (74°C) per USDA FSIS.
- Pork milanesa: Use thin pork cutlets; cook to 145°F (63°C) with a 3-minute rest.
- Vegetarian: Use thick slices of eggplant or zucchini, salt them, pat dry, then bread and fry as directed.
- Gluten-free: Use gluten-free flour and breadcrumbs; the texture will be slightly different but still delicious.
Storage and Reheating
Refrigerate leftover milanesas in an airtight container for up to 3–4 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 8–10 minutes, or until hot and crispy. Avoid microwaving, as it makes the coating soggy. You can also freeze breaded uncooked cutlets for up to 3 months; fry directly from frozen, adding a few minutes to the cooking time.
Frequently Asked Questions
What cut of beef is best for milanesa? Thin, tender cuts like top round, sirloin, or flank steak work best. They should be pounded thin to ensure quick cooking and tenderness.
Can I use panko instead of regular breadcrumbs? Yes, panko gives a lighter, crunchier crust. Regular breadcrumbs produce a finer, more traditional texture.
Why does my breading fall off? Usually it’s because the cutlets weren’t dried well before flouring, or the oil wasn’t hot enough. Make sure to shake off excess egg and let the breaded cutlets rest before frying.
Is milanesa the same as Wiener schnitzel? They are very similar—both are thin, breaded, and fried cutlets. Wiener schnitzel is traditionally veal and served with lemon; milanesa is often beef and served with various toppings.
Can I make milanesa ahead of time? Yes, you can bread the cutlets a few hours ahead and keep them refrigerated. Fry just before serving for the best texture.
What’s the best way to keep milanesa crispy? Serve immediately after frying. If you need to keep them warm, place them on a wire rack in a low oven (200°F / 95°C) for up to 20 minutes.
Related
- Egg Muffin Picard: A Savory French-Style Breakfast
- Egg Muffin Sandwich Maker: Easy Breakfast Recipe
- Easy Sticky Buns Recipe with Pillsbury Cinnamon Rolls
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).