Milanesa
HB-1485 · Hand-built original · Argentina
ArgentinaBeefDairy-free
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 4 beef cutlets (top round or sirloin), about 5¼ oz each, pounded to ¼ in thick
- 2 eggs, beaten
- 2 garlic cloves, minced
- 2 tbsp fresh parsley, finely chopped
- 7 oz fine dry breadcrumbs
- Salt and freshly ground black pepper, to taste
- About 1 cup neutral oil, for shallow frying
- Lemon wedges, to serve
Method
- Season the cutlets on both sides with salt and pepper.
- Beat the eggs in a shallow dish with the garlic and parsley. Spread the breadcrumbs in a second shallow dish.
- Dip each cutlet in the egg mixture, let the excess drip off, then press firmly into the breadcrumbs on both sides so the coating sticks. Rest the breaded cutlets for 10 minutes.
- Heat about ¼ in of oil in a large frying pan over medium-high heat until shimmering. Fry the milanesas, in batches, for 2 to 3 minutes per side, until deep golden and crisp.
- Drain briefly on a rack or paper towels and serve at once with lemon wedges, traditionally with mashed potatoes or a simple salad.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).