Milanesa (Breaded Beef Cutlet)
Why this recipe works
- Thin cutlet method: Pounding the beef to an even thinness helps it cook quickly while the breadcrumb coating turns golden.
- Crisp coating: The flour, egg and breadcrumb sequence creates a coating that adheres well and fries into a firm, crunchy crust.
- Bright finish: A squeeze of lemon cuts through the richness of the fried crust and sharpens the savoury flavour.
- Easy to serve: The cutlets sit comfortably with simple sides such as salad, chips, rice or mash, making them adaptable for everyday meals.
Get the most out of this recipe
Authenticity notes
- Latin American style: Milanesa is a widely enjoyed Latin American version of the breaded cutlet, typically made with thin beef and served as a simple main dish.
- Serve with lemon: Lemon wedges are a classic finishing touch, adding freshness just before eating without softening the crust too early.
- Everyday serving: At home, milanesa is commonly served with straightforward sides such as salad, chips, rice or mashed potatoes.
Texture tips
- Press the coating firmly: After dipping in egg, press the beef well into the breadcrumbs so the crust clings during frying.
- Let it sit briefly: A short rest after breading helps the coating settle, giving a cleaner, crisper finish in the pan.
- Serve promptly: Milanesa is best eaten soon after frying, as covering or stacking the cutlets traps steam and softens the crust.
Common mistakes
- Let the oil stay lively: If the oil is too cool, the coating absorbs excess fat; if it is too hot, the crumbs brown before the beef is cooked through.
- Fry in batches: Too many cutlets in the pan lowers the oil temperature and makes the coating less crisp.
- Do not overcook the beef: Because the cutlets are very thin, they only need a short fry on each side once the crust is deeply golden.
Make-ahead tips
- Prepare the breading station: The flour, beaten egg and breadcrumbs can be set up before cooking so the cutlets move efficiently from coating to pan.
- Best freshly fried: For the crispest texture, fry milanesa close to serving time rather than holding it for long periods.
- Reheat in the oven: Reheat leftovers on a baking tray in a 200°C (390°F) oven until piping hot and crisp; microwaving will soften the coating.
Equipment you'll need
Ingredients
Instructions
- Cut the beef sirloin steak into 4 pieces, then place each between two sheets of baking paper and pound to an even thinness, about 3 to 5 mm. Season both sides with the fine sea salt.
- Set up a breading line: put the plain flour on a plate, whisk the eggs in a shallow bowl, and spread the breadcrumbs on a second plate. Coat each piece of beef in flour, dip in egg, then press firmly into breadcrumbs on both sides.
- Pour the sunflower oil into a frying pan to a depth of about 1 cm and heat over medium-high until a breadcrumb sizzles immediately on contact. Fry the cutlets in batches for 2 to 3 minutes per side until deep golden and crisp, adjusting the heat so the oil stays lively but not smoking.
- Transfer to a plate and season lightly with a pinch more fine sea salt if needed. Cut the lemon into wedges and serve alongside for squeezing over just before eating.
Recipe notes
Tips
- For the crispest crust, press the breadcrumbs firmly onto the beef and let the breaded cutlets sit for 5 minutes before frying so the coating adheres.
- Keep the oil at a steady medium-high heat; if it is too cool the coating will absorb oil, and if too hot it will brown before the beef is cooked through.
Substitutions
- Replace Beef sirloin steak with Beef top round steak for a leaner, more traditional cutlet.
- Replace Breadcrumbs with Panko breadcrumbs for a lighter, crunchier coating.
Storage
- Refrigerate up to 2 days
- Cool completely, then refrigerate in a sealed container. Reheat on a baking tray in a 200°C (390°F) oven for 8 to 10 minutes until piping hot and crisp; avoid microwaving as it softens the coating.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 45min (35min active)
- Difficulty: Medium
- Cuisine: Latin American
-
Allergens:
Eggs Gluten Wheat
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Jägerschnitzel with Mushroom Sauce
Crisp pork schnitzel topped with creamy mushroom sauce
Milanesa Napolitana (Argentinian Beef Schnitzel with Ham and Mozzarella)
Crisp beef schnitzel topped with ham and melted mozzarella
Piccata di Vitello al Limone (Veal Piccata with Lemon and Capers)
Veal escalopes in a lemon, caper and butter sauce
Steak mit Kräuterbutter (Pan-Seared Steak with Herb Butter)
Pan-seared ribeye steak served with melting herb butter
Scaloppine al Prosciutto (Veal with White Wine Pan Sauce)
Veal scaloppine with prosciutto and white wine sauce
Pork Saltimbocca alla Romana (Pork with Prosciutto and Sage)
Pan-fried pork with prosciutto, sage and white wine butter sauce
American-Style Baked Ziti with Minced Beef
Baked ziti with minced beef, ricotta and mozzarella
Saumon en Croûte (Salmon Wellington with Spinach)
Salmon Wellington with spinach and crème fraîche in puff pastry
Vossakorv (Smoked Pork Sausage with Mash and Braised Red Cabbage)
Smoked pork sausage with mashed potatoes and braised red cabbage
Danish Biksemad (Pork and Potato Fry-Up with Fried Eggs)
Danish pork and potato fry-up topped with fried eggs
Rabo de Toro Cordobés (Córdoba Oxtail Stew)
Oxtail stew braised with red wine and beef stock
Revithada (Greek Slow Cooked Chickpea Stew with Tomato and Lemon)
Slow cooked Greek chickpea stew with tomato and lemon
Schnitzel (Crispy Breaded Pork Cutlets)
Crispy breaded pork schnitzel finished with lemon
Kotlet Schabowy (Polish Breaded Pork Cutlet)
Breaded Polish pork cutlet fried until golden and crisp
Air Fryer Breaded Pork Cutlets
Breaded pork cutlets air-fried until crisp, served with lemon.
Fiesta Milanesa (Crispy Breaded Beef Cutlet)
Crispy breaded beef cutlets served with lemon
Air Fryer Breaded Fish
Breaded white fish fillets cooked crisp in the air fryer.
Cotoletta alla Milanese (Breaded Veal Cutlet)
Crisp breaded veal cutlet fried in butter
You might also like
Bauerntopf (German Minced Beef and Potato Stew)
Minced beef and potato stew in a paprika-tomato broth
Mysore Pak (Chickpea Flour Fudge)
South Indian chickpea flour fudge cooked with ghee and sugar syrup
Pulpo a la Gallega con Cachelos (Galician Octopus with Potatoes)
Galician octopus served over boiled potatoes with smoked paprika
Air Fryer Tofu
Air-fried tofu tossed in soy, sesame, and spring onion.
Bavarian Beer Cheese Dip with Lager and Cheddar
Warm lager and cheddar dip with mustard and paprika
Khao Pad Sapparod (Thai Pineapple Fried Rice)
Thai pineapple fried rice with prawns, egg and spring onion
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
KitchenAid Stainless Steel Mixing Bowls
- Non-slip base
- Stainless steel
- Not microwave safe
Pyrex Glass Mixing Bowls with Lids
- Microwave safe
- BPA-free lids
- Glass is heavier
OXO Good Grips Stainless Mixing Bowl Set
- Non-slip base
- Comfort grip
- Higher price
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
