Milanesa de Carne

Name: Milanesa de Carne
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Argentinian
Ingredients: 4 piece beef top round steaks, thinly pounded; 2 piece eggs, beaten; 2 clove garlic, minced; 2 tbsp parsley, chopped; 200 g breadcrumbs; 250 ml vegetable oil (for frying); salt and pepper (to taste); 1 piece lemon, cut into wedges (to serve)

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Argentina's everyday breaded and fried beef cutlet, brought by Italian immigrants and now a national staple, eaten on its own, in a sandwich, or topped with fried eggs and ham as milanesa napolitana.

Servings4 SERVINGS

Ingredients

0 of 8 gathered · scaled for 4

Method

Season the egg wash

Whisk the beaten eggs with the minced garlic, chopped parsley, salt and pepper.

Dip the beef

Dip each pounded steak into the egg wash, coating both sides completely.

Bread each cutlet

Press each steak into the breadcrumbs, coating both sides evenly and firmly.

Heat the oil

Heat the oil in a wide skillet over medium-high heat until a breadcrumb sizzles instantly when dropped in.

5 min

Fry the cutlets

Fry the breaded steaks two at a time for about two minutes per side, until deep golden and crisp.

Don't crowd the pan — crowded cutlets steam instead of crisping.

4 min

Drain and serve

Drain the milanesas on paper towels and serve hot with lemon wedges.

under-30-minkid-friendlybeef

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Milanesa de Carne

6 steps · 2 timers · 4 servings