Milanesa
Thin-pounded cutlet coated in seasoned flour or breadcrumbs, then pan-fried until crispy. Served hot with citrus, sauce, or fresh vegetables on the side.
Ingredients
Method
Place cutlet between two sheets of plastic wrap and pound with a meat mallet until uniformly thin, about 1/4 inch thick. Repeat with remaining cutlets. Season both sides with salt and pepper.
Set up three shallow bowls: one with flour, one with beaten eggs, one with breadcrumbs. Working with one cutlet at a time, dredge in flour, shaking off excess, then dip in egg, then coat thoroughly in breadcrumbs. Place on a clean plate.
Heat oil in a large skillet over medium-high heat until shimmering, about 1 minute.
Working in batches if needed, fry cutlets until golden brown and crispy, 2–3 minutes per side. Transfer to a paper-towel-lined plate.
Serve hot, garnished with parsley and accompanied by lemon wedges and sauce of choice.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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