Milanesa de Carne
Milanesa de Carne (mee-lah-NEH-sah deh KAR-neh)
Classic Breaded Beef Cutlet
Thin beef cutlets pounded flat, breaded with egg and breadcrumbs, and fried until perfectly golden and crispy. The everyday staple of Argentine home cooking.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Place each beef cutlet between two sheets of plastic wrap and pound with a meat mallet until uniformly thin, about half a centimeter thick. Season both sides with salt and pepper.
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2
Set up three shallow dishes: one with flour, one with beaten eggs mixed with a splash of milk, and one with breadcrumbs.
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3
Dredge each cutlet first in flour, shaking off the excess, then dip in egg mixture ensuring full coverage, and finally press into breadcrumbs on both sides.
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4
Heat a generous amount of oil in a large frying pan over medium-high heat. The oil should sizzle when a breadcrumb is dropped in. Fry each milanesa for about two to three minutes per side until deep golden and crispy.
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5
Drain on paper towels briefly and serve immediately with lemon wedges. Squeeze lemon juice over the milanesa just before eating.
Did You Know?
Argentine families consume so many milanesas that supermarkets sell pre-pounded and pre-breaded cutlets as a convenience item. The average Argentine eats an estimated one milanesa per week.
Chef's Notes
Equipment Tips
- frying pan
- meat mallet
- breading station
The Story Behind Milanesa de Carne
The milanesa arrived in Argentina with Italian immigrants in the late 19th century, directly descended from the Milanese cotoletta alla milanese. In Argentina, beef replaced veal due to the abundance of cattle, and the dish was democratized into an everyday household staple rather than a restaurant specialty. Today the milanesa is arguably the most frequently eaten dish in Argentine homes, served with mashed potatoes, salad, or tucked into a sandwich known as a milanesa sandwich. It represents the deep Italian roots of Argentine home cooking.
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