Milanesa

A crispy, pan-fried meat cutlet that can be served with any side for a satisfying meal.

2-4 servings
30 minutes
Cook Well Official

Ingredients

Protein

  • Meat cutlets
    2
  • Salt

Breading

  • Eggs, beaten
    1
  • Flour
    ~50 g1 part
  • Breadcrumbs
    ~100 g2 parts
  • Neutral oil
    for frying
  • Salt

Method

Step 1: Prepare the meat cutlets

Between plastic wrap sheets, pound out the sliced meat cutlets into wide, 1/4-inch thick sheets with a meat mallet or the bottom of a heavy pan.

The meat should be thinned out and tenderized, but still holding together. These can be as big as you want, as long as they will fit into the frying pan. Season each prepared cutlet with a thin layer of salt.

Step 2: Prepare the breading station

Add flour, beaten eggs, and breadcrumbs into 3 separate shallow pans or containers. It’s helpful to have a plate or parchment-lined tray ready to receive breaded cutlets nearby.

NOTE: Start your breading station with about 1 egg, 50 g flour, and 100 g breadcrumbs per 2 cutlets. You can always add to your breading station if you run low during the dredging process.

Step 3: Dredge the cutlets

Pass and flip each cutlet through the flour, egg, and breadcrumbs, making sure the cutlet gets even coverage before moving on between each step.

Tip: shake off any excess flour and egg, and then lightly press the breadcrumbs into the cutlet and flip a few times to ensure full coverage.

Set each breaded cutlet aside onto a plate or tray until frying.

Step 4: Fry & serve warm

Over low heat, start heating about a 1/4 inch of oil in a wide, shallow pan.

Once your oil has reached 375°F/190°C, lay one breaded cutlet into the pan at a time (away from you to avoid oil splashing). for 2 minutes per side or until golden brown.

  • Focus on getting a quick but even, golden brown crust. The thin meat should be cooked through by the time the exterior is set.

Rest each fried cutlet on a wire rack or tray with paper towels, and sprinkle with salt immediately as it comes out of the pan. Repeat with remaining cutlets, and serve warm with sides of choice.

“This is for 2 cutlets. Scale the recipe as needed.”

Cook Well Official
Creator

Nutritional Information

entire recipe
Calories1009
48g
50g
103g

Show macros split into…

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Recommended: 3 servings

FAQ

What kind of meat cuts work for this dish?

Milanesas can be made with any relatively tender cut of meat: beef, pork, chicken (and even fish) variations are acceptable.

  • For chicken, use a butterflied or thinly sliced breast.

  • For pork, loin cutlets work best.

  • For beef or veal, any steak cut (not tough braising cut like shoulder or brisket) will work: flank, flatiron, skirt, strip, ribeye, sirloin, top round, or cube steak are common options.

    Note: With beef or tougher cutlets, it’s particularly important that you pound out the meat as thin as possible, or further tenderize it with a spiked meat mallet.

What can I serve this with?

Depending on the country, you’ll find them with a side of fries, salad, rice, ketchup, and even as a sandwich filling! There are no rules, it seems. Serve your milanesa how you want to, with whatever sides you please.

Is this recipe from a certain country?

Milanesa has become a sort of blanket term for a breaded, pan fried meat cutley; From Mexico to Argentina, pretty much every Central and South American country has its own variation. This dish is Latin America’s interpretation & adaption of the veal Milanese brought over by European immigrants in the late 19th century. It’s also similar to the European schnitzel preparation: a thin meat cutlet dredged with breadcrumbs & fried.