Entree: Argentina – Pampas – Milanesa (Breaded thin beef cutlet pan-fried until crisp)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 4 beef round cutlets, pounded thin, approx. 6 oz (170 g) each
- 1 cup (120 g) all-purpose flour
- 2 large eggs (approx. 100 g), beaten
- 1/4 cup (60 ml) whole milk
- 1 cup (120 g) fine breadcrumbs
- 2 tbsp (8 g) chopped fresh parsley
- 1 clove garlic, minced
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 1/2 cup (120 ml) vegetable oil for frying
- Lemon wedges for serving

Instructions

1. Set up three shallow dishes: flour in the first, beaten eggs mixed with milk in the second, and breadcrumbs combined with parsley, minced garlic, salt, and pepper in the third.
2. Lightly season both sides of each beef cutlet with a pinch of salt and pepper. Dredge each cutlet in flour, shaking off excess, then dip into the egg mixture, and press firmly into the breadcrumb mixture to coat evenly.
3. Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Fry the cutlets in batches, 2–3 minutes per side, until golden brown and cooked through; adjust time for thickness.
4. Transfer cooked milanesas to a paper towel-lined plate to drain briefly. Serve hot with lemon wedges for squeezing over the cutlets.