This classic dish is a celebration of savory flavors, where thinly pounded beef cutlets are coated in a crispy breadcrumb crust, fried to golden perfection, and served with a zesty lemon wedge. Originating from the parrillas (steakhouses) of Argentina, Beef Milanesa encapsulates the essence of Argentine culinary tradition and the use of locally sourced ingredients. Join us as we guide you through crafting this delightful masterpiece, inviting you to savor the authentic taste of Argentina’s cherished culinary heritage.
- 4 beef sirloin or round steak cutlets (about 1/4 inch thick)
- Salt and black pepper, to taste
- 1 cup all-purpose flour, for dredging
- 2 large eggs
- 2 cups breadcrumbs
- Vegetable oil, for frying
- Lemon wedges, for serving
- Chopped fresh parsley, for garnish
- Start by preparing the beef cutlets. Place each cutlet between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the cutlets until they are about 1/8 inch thick.
- Season both sides of each cutlet with salt and black pepper.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- Dredge each beef cutlet first in the flour, shaking off any excess, then dip it into the beaten eggs, and finally coat it evenly with breadcrumbs. Press the breadcrumbs onto the cutlets to ensure they adhere.
- Heat vegetable oil in a large skillet or frying pan over medium-high heat. The oil should be about 1/4 inch deep.
- Carefully place the breaded cutlets into the hot oil. Fry them for about 3-4 minutes on each side, or until they are golden brown and crispy.
- Use a slotted spatula to transfer the fried cutlets to a paper towel-lined plate to drain any excess oil.
- Serve the Beef Milanesa hot, garnished with chopped fresh parsley and lemon wedges for that tangy zing.