Plato principal
Milanesa
Crispy breaded beef cutlets pan-fried until golden and juicy; Argentinian-style, with an optional ultra-crispy crust using panko and Parmesan. Serve hot with lemon wedges or a side salad.
43 min4 porcionesMediaArgentine
Pasos
- 1
Lightly pound the beef cutlets to an even thickness.
- 2
Season the cutlets with salt and pepper.
- 3
Dip each cutlet in beaten eggs, then coat with breadcrumbs, parsley, and garlic.
- 4
Heat oil in a large skillet over medium heat. Fry the breaded cutlets until golden and cooked through, about 3-4 minutes per side.
- 5
Serve hot with lemon wedges or a side salad.
- 6
Pro tip: For an extra crispy crust, use panko breadcrumbs mixed with finely grated Parmesan cheese.
